Thai Carrot Ginger Soup

My friends, this soup is one of my all time favorites! I've been making a slightly different variation for a few years and I've recently tweaked it to p e r f e c t i o n!! 

The flavors are amazing and satisfying! It's also packed with healing herbs and spices:

Garlic: rich in antioxidants! Regular consumption strengthens the immune system, has antiviral properties - may prevent or shorten duration of common cold, prevents plaque build-up in arteries, lowers blood pressure, and may prevent certain cancers.

Ginger: Aids in digestion, prevents and treats nausea, used in Asian countries to cold, flu, and headaches!

Turmeric: Powerful antioxidant, has antiviral and antibacterial properties, used in treatment of many gastrointestinal disorders.

I'll be sharing more tips on staying healthy during cold and flu season SOON! 

Now, add this soup to your recipe line up and let me know what you think! Enjoy!

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Thai Carrot Ginger Soup 

Serves: 4-6 

Prep Time: 20 minutes

Cook Time: 25-30 minutes 

Total Time: 45-50 minutes 

Ingredients

1 tsp unrefined coconut oil

1 medium yellow onion, diced

6 garlic cloves, minced

1-3 TBSP fresh ginger, peeled and minced*

2 TBSP red curry paste

6 cups carrots, peeled and roughly chopped

6 cups low sodium vegetable broth

1/4 cup raw almond butter

1 can coconut milk, full fat or low fat optional

1 tsp ground turmeric

1/2 tsp sea salt

1/4 tsp cayenne pepper (optional)

2 cups cooked brown rice (optional)

Toppings: lime juice, cilantro, roasted almonds

Method

Prepare veggies and measure out ingredients.

Heat a large stockpot over medium heat, add coconut oil and onions. Stir and cook for 1-2 minutes.

Add garlic and ginger, cook for another 2-3 minutes, or until onions are translucent. Stir in red curry paste and cook for 1 minute more.

Stir about 1/2 cup vegetable broth in with the almond butter to thin. Add almond butter, remaining vegetable broth, carrots, coconut milk, turmeric, salt, and cayenne pepper, if using. Stir to combine and bring to a boil.

Reduce heat to simmer and cover for 20 minutes, or until carrots are soft. Remove from heat.

To blend, use an immersion blender until desired texture is reached. If you don't have an immersion blender, you can transfer to a heat-safe blender or food processor. This may need to be done in multiple batches.

Serve with desired toppings. I also love serving this soup over brown rice to make it really filling!

Notes: 

*I love the flavor of fresh ginger so I prefer 3 TBSP in the soup for a really noticeable ginger flavor! If you're new to cooking with fresh ginger, or just not into a strong ginger flavor, stick with 1 TBSP! 

Nutrition: 

Serving Size: 1/4 recipe  Total Calories: 377  

Total Fat: 24 g  Sodium: 350 mg  Potassium: 840 mg

Total Carbohydrate: 32 g  Fiber: 10 g  Sugar: 16 g  Protein 9 g 

Vitamin A: 648%  Vitamin C: 22%  Calcium: 14%  Iron: 18% (Percent Daily Value)