Carrot Ginger Soup

My favorite soup to make when feeling under the weather

Last week my household got hit with a cold (thankfully fairly mild!) so I upped my soup game even more than usual. I made some tortilla soup, potato leek soup, ordered some Thai curry in (ok, maybe more than once!), but this one is the true star when feeling less-than-ideal. This carrot ginger soup comes together in a pinch and warms you up from the inside out!

Carrot Ginger Soup

2 tablespoons of coconut oil

1 large onion, cut in half and thinly sliced

2 garlic cloves, thinly sliced

2 tablespoons chopped fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground fennel seed

1/2 teaspoon gram masala

1 pound carrots, cut into 1 inch pieces (about 2 1/2 cups)

3 cups vegetable stock

Freshly ground black pepper

Heat the coconut oil in a dutch oven or heavy bottom pot over medium heat. Add the sliced onion and a pinch of salt and saute with lid on over low heat for about 10 minutes or until the onion is soft and has some color.

Add the ginger and garlic, saute for 1 minute, then add in cumin, fennel seed and garam masala. Saute for another minute, add the carrots, stock, and another pinch of salt. Bring the mixture to a boil and then turn down the heat, simmer for about 20 minutes or until the carrots are tender.

Either blend the soup directly in the pot with a handheld blender or transfer the soup carefully in batches to a high-speed blender. Season with salt and pepper.

Top with a dollop of plain yogurt (my go to is usually Sheep yogurt or plain coconut yogurt), hot sauce, parsley.