Hormone Healthy Carrot Ginger Soup
There are few things better than a cozy bowl of soup.
And after a few weeks of enjoying all the home baked goodies, this one feels just the right amount of filling and nourishing.
A splash of coconut milk and some fresh cilantro would richen it up or even a can of white beans for a little protein boost.
I love it exactly as it is with some vegan cheddar biscuits on the side and loads of fresh herbs piled on top.
INGREDIENTS
5-6 large carrots (chopped)
1 T olive oil
1 red onion (chopped)
3 cloves garlic (minced)
2 tsp grated fresh ginger
1 tablespoon apple cider vinegar
1 quart vegetable broth
Sea salt and fresh black pepper
Chimmichurri or fresh parsley for serving
DIRECTIONS
Heat the olive oil in a large stock pot over medium-high heat. Add the onions and garlic and saute until golden. Season with sea salt and pepper.
Add the carrots and saute for another 5 minutes or until just tender.
Stir in the ginger, and then the veggie broth. Reduce heat to a simmer and continue cooking until the carrots for another 30 minutes, or until carrots are soft.
Transfer to a high speed blender, and blend until smooth. Stir in the apple cider vinegar and add more salt and pepper to taste.
Serve with a generous drizzle of chimmichurri, if desired.