With the natural sweetness of delicious carrots and the hot spice and detoxifying properties of freshly grated ginger, this superfood super-simple soup will help you feel great.
1 tablespoon extra-virgin olive oil
1 yellow onion, finely diced
2 pounds organic carrots (2 bags) scrubbed, peeled, rough chopped
4 garlic cloves, crushed
1 bay leaf, dried
2-3 tablespoons ginger, freshly grated
6-8 cups low-sodium vegetable or chicken stock (*depending on desired consistency)
1⁄2 teaspoon nutmeg
1⁄2 teaspoon sea salt, to taste
In a large stockpot, over medium heat, add the olive oil and sauté the onions just until soft and fragrant, approximately 8 minutes, stirring occasionally.
Add carrots, garlic, bay leaf, ginger and sauté for an- other 20 minutes, stirring occasionally.
Add the stock and turn the heat up to medium, or a mild simmer. Cook carrots and onion until soft, approximately 20 additional minutes. Remove the bay leaf, discard.
Carefully add the soup to a food processor or blender (an immersion/handheld blender works, as well). Pulse until well combined and a pureed soup forms. Season nutmeg and sea salt. Ladle into soup bowls and serve hot. If desired add a bit of extra ginger or orange zest to top it off.
*For a thick soup opt for 6 cups of stock; for a thinner soup go for 8 cups.