About the Recipe
This soup recipe was near and dear to me when I was pregnant. For whatever reason, especially with my third baby, I craved carrot ginger soup like no other. My sister Stephanie sent this to me and I've slowly adapted it here and there. I now love to make it for a thanksgiving appetizer in little cups for the whole family.
As an acupuncturist, I think about how in Chinese medicine soups and cooked foods are encouraged in colder months (around Thanksgiving) and support healthy digestion, as does ginger.
1 large onion
2 lbs organic carrots
1-2 Tbsp grated fresh ginger (depending on how spicy you like it!)
Salt and pepper to taste
2 Tbsp olive oil or ghee
bone broth ( about 4 cups)
Melt ghee (or good olive oil) over medium-low heat in a large pot
Roughly chop onion and add to pot.
Season with salt and pepper and let the onions cook down until they become translucent.
Rinse and roughly chop carrots (just wash, no need to peel) and toss them into the pot as well.
Fill the pot with bone broth-just enough so that the veggies are covered and bring to a steady boil. You can grate the ginger and add at this now too.
Once boiling, cover and bring down to lower heat and simmer until carrots are tender when poked with a fork.
Pour the entire contents of the pot into a blender or food processor and blend until smooth- careful here as the soup is HOT!
Taste after blending and add more salt and pepper accordingly. I often blend in cilantro now too (one big handful.)
Drizzle with olive oil and top with cilantro (optional)