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Food

Founder Friday: Modern Vegan Carrot Ginger Soup

bowl of carrot soup on a table
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Happy New Year beautiful you. How are you doing and feeling? I hope positive and with uplifting energy. As we welcome and aim to embrace this new year, we must continue to honor ourselves mentally and physically daily, not only at the beginning of the new year,  we matter year-round. 

Proper nourishment is always important regardless of the season. I so love all seasons and one thing I appreciate is being able to eat differently for a particular season.

Here I share with you one of my favorite soup recipes that is easy to make and is full of nutrients like antioxidants, fiber, minerals, vitamins such as vitamin K and beta carotene from the carrots and ginger may provide us with beneficial properties to help with inflammation, antibacterial, antiviral, nausea and possibly more.

Fresh spices can be beneficial too. Cumin is one of my absolute favorites. It adds such flavor to many dishes and it may help with stress (which I often work on) irritable bowel syndrome (IBS), memory loss, and possibly more. Coriander provides vitamin A, K, C, and more. For me, the fewer ingredients, the better.

This soup is lovely to also enjoy if you’re looking for recipes to help while you’re on a gentle detox/cleanse (depending on your detox or cleanse) or if you simply want a healthier soup choice.

Keep in mind, healthy eating is a lifestyle, not a trend, not a moment.

Always ask your trusted health practitioner before making any diet/health adjustments.

I made this soup differently in The Thriving Child book for my children when they were much younger, and after playing around with it so many times, I make it this way for now, but even more delicious, so I am sharing it here with you.

Modern Vegan Carrot Ginger Soup

Ingredients:

  • 6 cups of vegetable broth or stock
  • 1 large yellow onion peeled, sliced
  • 1 piece of ginger (2-4 inches) peeled, cut into pieces
  • 1 tablespoon of olive oil
  • 8-10 good size carrots, (not baby carrots) cut into thick pieces
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. Coriander
  • 1/2 tsp. White pepper for an extra kick if you desire

Method of Preparation:

  1. In a medium pot, on a low gentle heat, add olive oil to the heated pot, let heat for a few seconds then add the onions and the ginger and the salt, cumin, coriander, and white pepper stirring occasionally for 3 minutes.
  2. Heat all together until the onions are cooked, but more on the translucent side.
  3. Add the carrots on top and pour in all of the vegetable broth.
  4. Simmer over medium heat until the carrots are soft to touch with a fork. Not too soft. I prefer al dente texture so it’s not too mushy.
  5. Scoop all ingredients out and out into blender then add 1/2 of the cooked vegetable broth. 
  6. Reserve on the side remaining broth in case you require it.
  7. Purée in a blender. If too thick, add a bit more of your reserved broth.
  8. Blend to your preferred consistency.
  9. Serve while warm. Garnish if you desire with fresh parsley or cilantro for added nutrients.

Be grateful, give thanks, and then enjoy.

Shut up and Cook! It’s a nécessité.

Tell me below how yours came out and if you put your spin on it. 

Much love and to safe eating,

Certified Holistic Health Coach

Certified in Gut Health

Author of The Thriving Child, Shut Up and Cook!

Erica Reid, Founder of nécessité
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