Yes, I know it’s no longer winter, but this year, I just can’t seem to get off my soup kick just yet. Normally, I start eating tons of soup in the fall, then taper off a bit in the spring/summer months, but this year, it’s just sticking with me. And thank goodness, because if it wasn’t I wouldn’t have ended up making this soup which is DELICIOUS!
Carrot and ginger aren’t the only vegetables you’ll find in this yumminess! There’s also onion, garlic, and turnip. Put everything together, and you’ve got a delicious bowl of gobs of nutrients and healthful ingredients that provide a powerful punch of anti-inflammatory goodness! Most importantly, like I said, this stuff is SO yummy!
CARROT & GINGER SOUP
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1/2 tsp. garlic powder
- 2 tablespoons minced peeled ginger
- 1/2 tsp. dried thyme
- 2 pounds carrots, peeled and chopped – I used 2 lbs baby carrots
- 1 medium turnip, peeled and chopped
- 6 cups homemade chicken broth
- sea salt to taste
- Optional toppings: Plain greek yogurt with a drizzle of honey.
1.) Place a large pot over medium heat. Heat the olive oil, then add the onions. Cook about 5 minutes, then add the garlic powder, ginger, and thyme and cook for an additional minute.
2.) Add the carrots, turnip, and chicken broth. Bring to a boil, then reduce heat and let simmer until the carrots and turnip are very tender.
3.) When the veggies are nice and tender, transfer the soup to a food processor or blender, and blend till smooth.
4.) Transfer to a bowl, and if desired, top with a dollop of plain Greek yogurt and drizzle with a bit of honey.
SUPER YUMMY! Enjoy! 🙂