Soup For The Soul.

I love soup. I think I’ve always loved soup. Probably because my mother rarely put a meal on the table that didn’t include her signature “green soup” as a starter. She used up every veggie in the fridge that was starting to wilt and turned it into a delicious, creamy soup that we always gobbled up (except when she’d add just a liiiitle too much cayenne pepper, and then we’d be coughing and laughing our way through it). She’d always ask, “Guess the soup, kids!” and we’d humour her with answers of “spinach!” and “broccoli”! knowing full well it was “everything” soup. Fun times. 🙂

What I appreciate most about my mother’s no-fuss approach to soup is that it’s a fast, easy and tasty way to get in a ton of nutrition without the need to take a multivitamin every day. Instead, we ate our vitamins and minerals.

I still like to eat them.

Making soup can take as few as 15 minutes, especially in the case of my Leek Soup. It’s still a staple in my kitchen because I can make it in less time than Roger takes to shower and shave! Believe me, I know this to be true because I almost always make soup in the morning while I am still enjoying my breakfast smoothie. This way, lunch is pretty much ready with no fuss (because the protein is usually leftovers from the night before or else something easy.

But a few weeks ago, we were visiting Roger’s parents down east and I offered to do something with the jumbo bag of baby carrots in their fridge. I wanted to experiment with a recipe for Carrot & Ginger soup that was as easy as humanly possible, since Roger’s mom haaaates cooking and loooooves soup. This is the result, and I hope you like it.

We all know the old adage that carrots are good for our eyesight, which is true considering they contain vitamin A, which supports eye health. But carrots are packed with many other health benefits that this article details including a reduction in stroke risk, lung cancer, heart disease and other health issues. Ginger heats up the body and helps boost our metabolism while supporting the immune system and the sweet, freshly squeezed orange juice pairs beautifully with the spicy ginger.

So, here it is! It was a big hit with the whole family, so I hope you’ll enjoy it if you give it a try.

Because I want you to love your life one bite at a time.

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Carrot & Ginger Soup
Sarah Roberts
Makes approximately 12 1-cup servings, depending on the size of your roasting pan

Why I make this: A warm mug of soup on a cold day is so comforting but this soup is just as delicious served cold in the warmer months, so have fun with this easy, tasty, healthy soup that even the kids will love! Ginger and orange together are a match made in heaven, and carrots make the perfect base for a creamy, puréed soup. Enjoy!

INGREDIENTS
Lots of carrots (I used baby carrots, but any carrots will work. Chop larger carrots into smaller pieces, if using). I simply covered a large baking sheet. See picture, below.
2 medium cooking onions, roughly chopped (or any onions will do)
2-3 tablespoons grass-fed butter (or coconut oil if vegan or preferred)
Himalayan salt & freshly ground black pepper
1-2 tablespoons of chopped, fresh (or frozen) ginger (I leave it unpeeled, but you can peel it, if desired).
3/4 cup freshly squeezed orange juice (I juiced 2 medium oranges to yield 3/4 cup). You can also use store bought juice.
2 cups water, chicken stock or vegetable stock
4 cups plain, unsweetened almond milk (or other milk of choice). See Note.

DIRECTIONS
Preheat the oven to 350°F.
Line a large baking sheet with parchment, and cover it with carrots.
Throw on the chopped onion.
Place the butter (or coconut oil), using your fingers, in pieces all over the pan.
Season well with salt and pepper.
Place the baking sheet in the oven at 350°F for one hour, moving the carrots around after 30 minutes to encourage even cooking.
Once cooked, remove carrots from the oven and allow to cool slightly while you juice the oranges.
Chop the ginger.
Dump everything on your baking sheet into your blender, food processor or a large pot on the stove if using an immersion blender.
Add the water or stock and purée the soup on low, gradually increasing the speed to create a smooth texture.
Add in the orange juice and ginger and continue to blend.
If you have a big enough blender, add the almond milk now and continue to blend. If not, dump your soup into a large pot on the stove, over medium-low heat, and add the almond milk, stirring to incorporate it.
Season with salt and pepper to taste.
Ladle the soup into large mugs or bowls and enjoy!

NOTES:
1. Coconut milk would be heavenly instead of the almond milk, but to make it easy, healthy and cost-effective, I’d suggest using only 2 cans of organic, BPA-free coconut milk (find it at your local health food store). Supplement with water or stock to make up your 4 cups of liquid.

2. Depending on the size of your blender, you may need to make this in batches.

3. I used a few pieces of cauliflower when I roasted the carrots simply because it was in the fridge (probably 1/2 cup worth). It is unnecessary, but if you have any cauliflower that’s starting to go, feel free to add it in. It will simply thicken the soup a little, so you may want to add a little more stock/milk, as desired.

4. This is now YOUR recipe, so play with the ingredients! Want more of an orange flavour? Add more juice! Want more of a kick? Add more ginger or a pinch of cayenne pepper. Have fun with your soup, because as my mother proved to me for all those years, any soup tastes good when you blend yummy veggies together...and add a little love. 🙂

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P.S. On April 21 & 22, 2018, Roger and I, along with our team, are hosting The Healthy Brain and Body Show for the second year. We are so pumped to bring this show back even bigger and better! We would love to see you there as an attendee, where we will have so much cool stuff to show you. We can't wait to explore, connect, learn and shop at the show WITH you! Please say hello if you come. Roger and I will both be there the entire weekend. It would be a thrill to meet you. 🙂

And if you--or someone you know--might be interested in being an Exhibitor with us, feel free to send them here where they can view/download the Exhibitor/Sponsor Package.

We can't WAIT to serve you, so remember to save the date! 

P.P.S. Let’s be friends! I’d love to connect on Facebook , Twitter and Instagram. Plus, if you haven’t already subscribed to my blog, you should! That way, you won’t miss anything. For joining, you get my personal meal plan, shopping list, and a week’s worth of easy, tasty recipes. http://sarahtalksfood.com/

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