Carrot Ginger Soup

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Organic Carrot Ginger Soup – You would never know that this rich creamy carrot ginger soup is actually super clean and really good for you. That is one of my favorite things about creating healthy recipes; making dishes that are truly nourishing to the body and delightful for the palate too. The ginger and carrot combination is perfect for chilly fall weather and embraces the flavors of the season. This carrot ginger soup is great as a starter or can easily become a complete meal with a side salad topped with your favorite protein. For as much flavor as this soup delivers, it has relatively few ingredients and can be made in one pot if you use an immersion blender to puree the soup. (Please see the notes sections of the recipe for more about immersion blenders). Enjoy this carrot ginger soup… It is healthy comfort food at its best! – organic carrots (diced small), Avocado oil, organic celery (diced small), organic fennel (diced small), organic yellow onion (diced small), fresh ginger root (preferably organic), organic chicken or veggie stock, salt and pepper (to taste), Garnish: organic basil leaves (thinly sliced (chiffonade)), pistachios (shelled and finely chopped), , Set a large stock pot over medium high heat. Let the pot warm up a bit and then add the avocado oil.

; Once the oil has warmed up a bit, add the carrots, celery, onion, fennel, and ginger to the pot. Season the veggies with salt and pepper. Let the veggies cook, stirring them occasionally until they start to brown and leave brown bits behind on the bottom of the pot. This will take approximately 10 minutes. (Letting the veggies brown will add a lot of flavor to the soup). ; Once the veggies have browned, add the chicken or vegetable stock to the pan and gently scrape the brown bits off the bottom of the pan. Once the bottom of the pan is clean and all the stock has been stirred into to soup, season again with salt and pepper. Set the heat under the pot to high. Let the soup come to a boil and then reduce the heat to a simmer. Cover the pot and let the soup simmer for at least 15 minutes or up to 35 minutes if time allows.; Once the soup is done simmering, turn off the heat and carefully insert an immersion blender into the pot and puree the soup until it is smooth. If you do not own an immersion blender, carefully transfer the contents of the soup pot to the pitcher of a blender and puree the soup in the blender. Depending on the size of your blender, it may require that you puree the soup in batches. ; Once the soup is pureed, ladle it into bowls and top each soup bowl with some chopped pistachios and thinly sliced basil. Enjoy the soup while it is warm. ; ; – More on Immersion Blenders:  One of my favorite kitchen gadgets is the immersion blender or stick blender. This versatile tool lets you puree soft solids into smooth liquids easily and cleanly. I use mine regularly to puree soups, smoothies, and other dishes that I'd like to be smooth and silky.  If you have a baby and are making your own baby food, this is the gadget for you.  Since you can just put it in the pot in which you've cooked, turn it on, and puree, it is a really easy and efficient way to make pureed veggies for your baby.

The other reason I like using an immersion blender is because it eliminates the task of transferring piping hot soup into a blender and then into a third container.  By using an immersion blender, you cut down on dirty dishes and the mess that comes from pouring or ladling hot liquids into the pitcher of a standard blender.  The immersion blender is super easy to clean too. Just purchase a strong one so you get a lot of power from your immersion blender.  I have a Kitchen Aid immersion blender and would highly recommend it. – Appetizer – Lunch – Main Dish – Side Dish – Snack – Soup – American – Dairy Free – Gluten Free – Healthy Comfort Food – Vegan – Vegetarian