Creamy Carrot and Ginger Soup | Creamy Ginger Carrot Soup

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Practical carrot and ginger soup! At night time our digestive fire is usually lower, that is, the ability to break food through enzymes and gastric juice can be reduced. With this, soups are an excellent option for dinner, in addition to being super practical to be prepared and stored! In addition to the selection of soup ingredients, it is possible to add seeds (pumpkin, sunflower, hemp seeds, For example) and even some vegetables (broccoli, asparagus..etc!) grilled/baked like topping, making the meal even richer nutritionally, as well as tasty!

Unlike most vegetables, I knew that carrots (as well as tomatoes), when cooked or hot, have a greater bioavailability of nutrients (in this case, caratenoids). Our body turns beta-carotene into vitamin A that is super important to our eye health, healthier skin and other benefits, which you can check in this post I made just about the carrot! It’s not hard to fit some carrots into your day, right? And this recipe is a great example of how it can be super practical!

Recipe

Preparation time: 10 minutes   Cooking time: 25 minutes   Yield: 4-6 servings

Ingredientes:

• 1 tablespoon of olive oil
• 1 medium chopped onion
• 1 clove of minced garlic
• 3 teaspoons chopped fresh ginger
• 500g peeled and chopped carrots
• 1 l of vegetable broth
• 1 can of coconut cream or coconut milk
• 1/2 teaspoon salt (or to taste)

Instructions:

1. Start heating a frying pan over medium heat. Add oil, onion, garlic and ginger. Cook for about 5 minutes.
2. Add the carrots and vegetable broth, bring to a boil. Reduce the heat and cook until the carrots are soft, about 25 minutes.
3. Mix the coconut milk (or coconut cream) and beat everything in the blender!
4. Add extra salt or olive oil to serve!

Notes: Can be stored in the refrigerator for up to 4 days.

Ginger Carrot Soup

I love carrot and I probably eat them every single day! They are well known due its beta-carotene content, which is a very powerful antioxidant, that can be converted into vitamin a by our organism. Vitamin a is very important to our eye health and also may promote a healthier skin! eating a few amount of carts per day, might be a great idea, especially because this root is so easy to be consumed, you can find here and also learn more about the benefits carrot has to offer!

Recipe:

PREP TIME: 10 minutes   Cook Time: 25 minutes   SERVINGS: 4-6 Servings

ingredients:

• 1 tbsp olive oil
• 1 medium sized yellow onion chopped
• 1 Clove Garlic, minced
• 3 TBSP Chopped Fresh Ginger
• 1 lb Carots Peeled and Chopped (Baby Carrots Are Also Fine)
• 32 oz Vegetable Stock
• 1 Can of Coconut Cream or Coconut Milk – You Can Sub for Cashew or Almond Milk
• 1/2 tsp salt (or to taste)

instructions:

1. Begin Be Heating Up a Large Skillet to Medium High Heat. Melt the Olive Oil, Add Onion, Garlic, and Ginger. Cook for about 5 minutes.
2. Add Carrots and Vegetable Stock, Bring to a Boil. reduce heat to simmer.
3. Cook until carots are nice and soft, about 25 minutes.
4. Slowly Stir in Coconut Milk (Or Coconut Cream).
5. Blend it all up! add salt or extra olive oil and serve!

Note: The Soup will keep in the Refrigerator for about 3-4 days.