Carrot Ginger Soup
This is a wonderful, grounding soup for winter, fall, or early spring and is very simple to make with the appropriate tools. If you are sensitive to heat or experiencing excess pitta, use less or no ginger and more coriander. You could also add some fresh, chopped fennel to the cook pot. If you are in need of some extra pungency to help break-up stagnation, you can add a small amount of onion or a tiny amount of garlic. I will often eat this soup with cooked rice, quinoa, or other grains to create a bulkier meal.
Serves 4
Ingredients:
4 cups water (you can also use bone broth for a non-vegetarian and higher protein meal)
2 tsp. coriander powder
3 tsp. cumin powder
1 pound carrots (adding parsnip or celery root can be a delicious addition to the flavor profile)
2-3 inches fresh ginger root
2-3 inches fresh turmeric root
1 Tbsp. ghee, olive oil, or sunflower oil
Salt and pepper to taste
Cilantro, parsley, fennel, chives, or other fresh, seasonal herbs for garnish
Cooking Process:
Chop the carrots, turmeric and ginger, and put into a large pot.
Add the coriander and cumin, and bring to a boil.
Simmer for about 20 minutes, with a lid on the pot, until carrots are soft.
Add the ghee or other oil, salt, and pepper.
Blend in the pot with an immersion hand blender or transfer to a carafe blender. If using a carafe blender, you will need to let the soup cool for about 10 minutes before blending on low.
The soup should be thick and smooth in texture. Add additional liquid if desired.
Garnish as desired with fresh herbs when in season.
NOTE: You can temper the spices in the oil prior to adding to the water if desired. In a small frying pan warm the oil and add the spices. Mix the spice and oil blend for a couple of minutes and remove from the heat.