This soup is delicious and has great healing value from antioxidants and immune boosting compounds in both the carrots and the ginger. It’s a great soup for a cold winter day, or to have when fighting off a cold or flu.
Prep time: 10 minutes
Cooking time: 30 minutes
Equipment: high speed blender or food processor and a strainer
Notes: For a stronger ginger flavor or more healing power, simply increase the amount of raw ginger.
6 large carrots
1 tsp sea salt
2 cups water
3-inch piece fresh raw ginger, peeled and cut into chunks
1 cup water
1 400 ml can coconut milk (regular or lite)
1 tsp balsamic vinegar
fresh cilantro to garnish
- Wash, peel and cut carrots and onion into chunks. Place in a pot with 2 cups water and salt. Bring to boil; cover and simmer on medium low heat for 25 minutes.
- Peel the ginger and cut into chunks. Place 1 cup water and the ginger into the high speed blender / food processor and process until it becomes juice. Strain the juice, squeezing all the liquid out of the pulp. Place the ginger juice back into the blender and discard the ginger pulp.
- When the carrot and onion are cooked, add them into the blender with the ginger juice.
- Shake the can of coconut milk well before opening. Add the coconut milk and the balsamic vinegar to the blender. Process until smooth.
- Serve warm immediately, or return the soup to the pot and heat gently on the stove. Garnish with cilantro before serving. Add salt and/or pepper to taste.
- Instead of carrots – use squash, parsnip or beets. Note that squash and beets need 35 to 40 minutes to cook.