Roasted carrot ginger soup with a swirl of fresh carrot juice and a dash of coconut oil is comfort food to me. I love soups all year around, but give me a warm hearty soup in winter and I need nothing else to eat. Roasting veggies or fruit intensifies their flavor and gives soups a hearty earthy taste which tells you the soup is made from scratch. I added some winter squash, an onion and an apple to it. I spiced it with some fresh garlic, pepper, salt and a dash of curicumin. Just before serving I swirled some fresh carrot juice and freshly grated ginger into it and my carrot soup was perfect. And yes! I used a nice scoop of coconut oil to flavor the soup and it added a nice touch to the carrot soup!
Carrots are chockfull of vitamin a in the form of carotene which is needed for healthy growth and regeneration of skin, hair and nails. Not to mention it is called the eye vitamin. Squash had a lot of fiber and vitamins. Ginger is an antinflamatory, antiseptic and is my person immune boosting weapon for the winter. Seriously I add raw ginger to everything from soups and curries to smoothies and drinks. To read more about why I love ginger, click here!