Carrot Ginger Soup
In Ayurveda, autumn signals the onset of Vata season. To stay balanced, eat foods that are warming, fresh, and well-cooked, seasoned with stimulating and warm spices such as fresh ginger.
This warming soup is one of my Vata balancing dinner recipes.
Description
Vata balancing.
Ingredients
- 3 Tbsp ghee
- 1 1/2 pounds carrots (peeled and sliced thin)
- 2 cups chopped sweet onions
- salt
- 1 teaspoon fresh minced ginger
- 2 cups chicken bone broth or vegetable stock
- 2 cups water
- 1/4 tsp orange zest
- chopped chives and parsley (for garnish)
Instructions
- 1 Melt the ghee in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a tsp of salt over them as they cook.
- 2
Add the stock or bone broth, water, ginger, and orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.- 3
Purée the soup with a stick blender, or in small batches in a blender until completely smooth. Only fill the blender a third full with the hot liquid and keep one hand pressing down on the cap.- 4
Add additional salt to taste. Garnish with chopped chives or parsley.Note- Modified from Simply Recipes: https://www.simplyrecipes.com/recipes/carrot_ginger_soup/
Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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