Carrot Ginger Soup
Ingredients
- 8 Medium carrots (cleaned and tops cut off)
- 2 Small squash like zuchini
- 1 Small onion
- 1 apple
- 1 Inch piece ginger
- 1 Tsp salt
- 1 Tsp pepper
- 1 Tsp curicumin or turmeric
- 12 Tsp cayenne (optional)
- 2 Tbsp coconut oil
- 1/2 cup fresh carrot juice (optional)
- 1 Cup vegetable stalk (or water)
- 1 Tsp parsley
Directions
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| Slice carrots, squash, onion, apple roughly, smear with a little coconut oil and roast at 400 degrees for 30 - 40 minutes. |
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| Puree all the roasted veggies and ginger till smooth. Add some vegetable stalk or water to get it smooth if you wish. |
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| Heat coconut oil, add salt pepper, garlic, curicumin, paprika and cook for 1 minute. Add pureed veggies and veggie stalk or water and cook for about 5-7 minutes on slow heat. |
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| Add coconut oil and cook for 1 minute. Add a swirl of fresh carrot juice and some grated ginger just before serving. Garnish with parsley. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!