This soup uses two herbs from the ginger plant family – ginger and turmeric. The oils in these ingredients are loaded with antioxidants; promote circulation and aid in digestion.

Ingredients:

  • 1 tbsp. ghee or coconut oil
  • 1 medium brown onion, chopped
  • 2 cloves garlic, minced
  • ¾ inch piece fresh ginger, peeled and sliced
  • ½ inch fresh turmeric, peeled and sliced
  • 1 long red chili, diced
  • 1 ½ pounds carrots, washed and roughly chopped
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 2-inch lengths of lemongrass stalks

Instructions:

  1. Heat ghee or coconut oil in saucepan over medium-high heat. Add onion and sauté for 5 minutes, or until softened. Add garlic, ginger, turmeric and chili and cook for another 5 minutes, or until softened and aromatic.
  2. Add carrots and stock, and then place lemongrass lengths into the soup. Bring mixture to a boil, and lower heat to simmer for 15-20 minutes until carrots are softened.
  3. Remove lemongrass stalks and discard. Blend soup in batches in a high-powered blender or process with an immersion blender until smooth.
  4. Enjoy this soup on cold winter days to aid with inflammation.

 

 

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