Carrot ginger soup
This healthy, creamy Carrot Ginger Soup is a new favorite! Good for the body and soul. It’s packed with superfoods and easy to whip up. I found it on hummusapien and had to save because I plan to make it often!
1 lb carrots, peeled and chopped
1 small to medium apple, diced
1 medium onion, diced
3 tbsp olive oil (or you can use a different oil like avocado oil)
Salt and pepper, to taste
3 cups vegetable or chicken broth
1 cup milk of choice (I used boxed coconut milk- you can use almond milk, cow’s, etc.)
1 tsp minced garlic
1 tbsp fresh minced ginger
½ tsp turmeric (optional)
Crushed toasted walnuts for garnish, optional
Preheat oven to 425F.
Place chopped carrots, onion, and apple on a lined baking sheet.
Drizzle with oil and season with salt and pepper, tossing to combine.
Roast for 30 minutes, tossing halfway through.
Remove from oven and set aside to cool.
Add broth, milk, garlic, ginger, turmeric, and veggies to a blender.
If veggies are still hot, be extra careful when blending.
Blend until completely smooth and creamy. Season with salt and pepper to taste.
Warm on the stove until hot if necessary. Garnish with fresh cilantro and crushed walnuts.