Isabella’s Favorite Carrot Ginger Soup
Here’s a healthy soup that you can make on a weekend to warm up on a week-night for a quick meal. I use organic chicken broth and organic carrots because conventional broth usually has MSG which is labeled “hydrolyzed vegetable protein” and other terms like that. Vegetables which grow in the earth like carrots, potatoes, beets, etc. should be organic because when pesticides are used, all those toxins settle into the earth and those root vegetables absorb them like little sponges. Over time, we can accumulate enough of these toxins to cause serious health problems.
2 tbs butter
2 medium-large red onions chopped
6 cups of organic chicken broth
2 lbs organic carrots
2 tbs grated fresh ginger
1 cup sour cream or creme fraiche
Melt butter in heavy 6 quart dutch oven or similar heavy pot
Using medium heat, cook onions until soft and translucent
While onions are cooking, slice washed carrots into quarter inch slices (use food processor if available)
Grate fresh ginger
Add carrots and ginger to onions
Add organic chicken broth
Cover and bring to a boil
Reduce heat and simmer until carrots are tender.
Remove from heat and in small batches, put in blender to make a smooth puree
You can then refrigerate the soup if you are saving it for another meal
After warmed soup is served into individual bowls, add the sour cream or creme fraiche into the soup
Serve with slices of fresh French bread. Enjoy!!
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About Dr. Virginia
As a licensed Psychologist practicing Cognitive therapy, I work with my clients to help them identify the personal issues that are preventing them from achieving a more satisfying and well-adjusted life.
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A health, nutrition, fitness and much more type social site.
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