Gluten-Free Carrot Ginger Soup
This is a beautiful, easy and delicious soup. Great to have on hand, especially if you have any tummy upset.
Ingredients
- 1 lb carrots, chopped
- 1 - 1½ inch piece of ginger, grated
- 1 clove garlic, minced
- 1 small onion, chopped
- 4 cups spring or filtered water
- 1 T extra virgin olive oil
- Fresh parsley and/or cilantro
Instructions
- Heat the olive oil and sauté the onion until translucent.
- Peel and chop the carrots.
- Add the carrots, ginger and garlic to the onions.
- Cover with the water and bring to a boil.
- Reduce to a simmer and cook until carrots are soft, about 20-30 minutes.
- Puree with the immersion blender right in the pot, or puree in batches in your blender and return to pot.
- Take caution working with hot soup – you may want to let the soup cool a bit before using the blender method.
- To serve, top with chopped fresh parsley or cilantro.
Notes
Be very careful when blending hot soup. If using an immersion blender, take caution. If using a blender, you may choose to let the soup cool a bit first, for your safety.