As I plan my Easter menu, I’ve decided to include an easy to make Carrot Ginger Soup, perfect as a starter for your holiday meal or can be made as the main event with a nice vegan frittata. Again, as we transition from winter to spring, soups are a delicious balance for those warmer days and cooler nights. Rich in beta-carotene (converted to vitamin A in the liver), carrots are well known to promote better vision and help in the prevention of macular degeneration. Did you also know carrots also help promote healthy, glowing skin? Vitamin A helps reduce wrinkles, dryness and even out the skin tone.
The Magic of GINGER
Many women use ginger tea during pregnancy to help calm nausea associated with those first 3-4 months.
Used as a digestive aid, ginger is well known as a way to ease occasional tummy trouble, especially helpful when added with kuzu after overindulging in rich foods.
Due to its anti-inflammatory properties, ginger has been found to help relieve post-workout pain, as well as, monthly pain from menstrual cramps.
Basil Oil:
Such a lovely drizzle on soup or sandwiches. Made in minutes with only 5 ingredients. Simply take extra-virgin olive oil, fresh basil leaves, a squeeze of lemon juice, one clove of garlic and a nice pinch of sea salt. Buzz in your blender and strain. It’s that simple!
- 2 Tablespoons coconut oil
- 4 cups diced organic carrots
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 Tablespoons freshly grated ginger (more if you like more spice)
- 1/8 teaspoon freshly grated nutmeg or ground nutmeg
- 3 Tablespoons chickpea miso
- 6 cups vegetable broth
- sea salt and fresh cracked pepper to taste
- 1/2 cup extra-virgin olive oil
- 1 cup packed basil leaves
- 1 clove garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- Juice of 1/2 lemon
- pinch of high-quality sea salt
- Using a Dutch oven over medium heat, add coconut oil, onion and carrots. Cook 6-8 minutes. Add rosemary, garlic, ginger and a pinch of sea salt. Give a good stir and continue to cook another 2 minutes.
- Add 6 cups vegetable broth, bring to a boil. Reduce heat, cover, and allow to simmer 15-20 minutes or until carrots are nice and tender. Remove from heat.
- Add miso and stir until dissolved.
- Add fresh cracked pepper.
- Taste and adjust seasoning if needed. (Occasionally, I add another Tablespoon of miso).
- Use an immersion blender to create a creamy consistency.
- Note: You may also use a regular blender, however, be very careful. Make sure soup does not spurt out during blending. Tip: Fill blender half way with liquid and begin by pulsing. Remember, the soup is very hot!
- Add all ingredients to a high-speed blender. Begin by pulsing to break down the basil. Stop frequently to scrape down the sides. After blending, strain oil through fine mesh strainer. Drizzle on top of each bowl of soup. Also great as a base for salad dressing or drizzled on sandwiches.
- vegan, gluten-free, dairy-free, soy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods