Today we have been blessed with some much needed rain, I think it’s the first time in weeks it hasn’t reached 100 degrees! To celebrate, I decided to make a rainy day favorite; carrot ginger soup! This soup has all the warmth and deliciousness (it’s a word) of comfort food while still being light and wholesome. It is simple to make and boyfriend approved, my only regret is that I didn’t make more 🙂 Enjoy!
You will need:
- 8-10 Large carrots, peeled & chopped
- 1 Small Sweet Potato, peeled & diced
- 1/2 Cup Unsweetened Almond Milk
- 2 1/2 Cups Vegetable Broth
- 1/2 Small Yellow Onion
- 2-3 Cloves of Garlic, minced
- 1 Tbls Grated Ginger
- 1/2 Tbls Turmeric
- 1 Tbls Coconut Oil
- 2 Tsp garlic powder
- Salt & Pepper to taste ( I used Sea Salt)
Note: You will need a blender
First, peel and chop/dice carrots and sweet potato and boil until tender ( about 15 minutes).
While the carrots and sweet potato are boiling, sautè onions, garlic, and turmeric in coconut oil. Sautè for 5-10 min, until garlic and onions are coated in turmeric. Once the carrots and sweet potato are tender, drain water and allow to cool for about 5 min.
Blend almond milk, vegetable broth, onions, garlic, carrots, and sweet potatoes.(Note: Unless you have a heavy duty blender you may want to blend in two batches)
Pour back into pot, add garlic powder, S&P and simmer for 10 minutes. Check the consistency, you may need to add a splash of veggie broth.
I added a bit of So Delicious Cultured Coconut yogurt and a sprig of fresh rosemary 🙂 Enjoy
xoxo
Southern Living Latina
