This soup is even a circulation booster because of the ginger! Serve as a small bowl with your dinner or a bigger bowl accompanied by a salad for lunch! Don’t forget it can be frozen to have another day, so make a big batch and put some away 🙂

Submitted by: Lucille Levinski

This is my mom’s soup recipe and I find it always tastes better when she makes it!!  😉 I hope you give it a try — it is fast, easy, warming (the ginger), and super nutritious! Ps ginger is great for your circulation 😉

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Carrot Ginger Soup

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients:

• 1 ½ tsp oil
• 1 tsp curry powder
• 1 onion finely chopped
• ¼ to ½ tsp ginger powder
• ¼ lb diced carrots (4-5)
• 2 cups liquid chicken or vegetable stock

Optional Ingredients:

• If ginger isn’t your thing, you could add a roasted red pepper to the mix or a sweet potato is great too 😉 If you want to use a red pepper, cover in olive oil and bake 12 minutes, once done scoop out seeds and blend pepper to add to the carrot mix.

Directions:

• In a large saucepan, heat oil over med-high heat.
• Cook onion, curry, and ginger. Stir until softened.
• Add carrots, stock, and bring to a boil.
• Cover, reduce heat, and simmer until carrots are tender.
• With a slotted spoon, transfer veggies to food processor/blender and blend until smooth.
• Stir back into broth. If you find it too thick, add more broth/stock.

Recipe Notes: They say that chicken soup is good for the soul, but I would have to say that ANY kind of soup is amazing for the soul!!