Carrot and Ginger Soup

Eat Heal Move's carrot ginger soup

Quick Notes:


Prep time: 15 mins

Cooking Time: 40 minutes

Serves: 4

Allergens: GF / DF

 

Ingredients:


  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, peeled and minced

  • 1-inch piece of ginger, peeled and minced

  • 2 lbs carrots, peeled and roughly chopped

  • 32oz chicken broth*

  • 1 bay leaf

  • 1 teaspoon cinnamon

  • 1 teaspoon sea salt

  • Cracked black pepper, to taste

  • 1/3 cup coconut cream (plus extra for serving)

  • Handful fresh cilantro, chopped

  • 1/4 cup pinenuts, lightly toasted

  • 1-2 scallions, finely sliced

 

How to make the soup:


  1. Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger and sauté for 1-2 minutes or until fragrant and translucent.

  2. Place the chopped carrots into the pot and stir to combine. Cook for 10-15 mins stirring occasionally.

  3. Add the broth, bay leaf, cinnamon, and salt to the pot. Bring to a boil, cover, and gently simmer for about 35 minutes or until the carrots are tender. You should easily be able to cut with a knife.

  4. Take off the heat and remove the bay leaf.

  5. Add the carrot broth mixture to a high-speed blender or Vitamix and blend until smooth.

  6. Fold in the coconut cream and season with salt and pepper.

  7. Return to the pot and bring to a gentle simmer.

  8. Serve with a dollop of extra coconut cream, toasted pine nuts, cilantro, and scallions.

Notes: I like to portion and freeze this soup for a super-quick midweek meal. Simply thaw in the fridge and heat in a saucepan.

*substitute the chicken broth with vegetable broth to make this dish vegan.

 
Cursive font reading "x Elisa" as personalized signature by Elisa Henry Morton, CEO of Eat Heal Move
 
 
 

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

 
 

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