- 1 tbsp. butter
- 2 large white onion, peeled and chopped
- 5 cups chicken or vegetable stock (or water)
- 2 inches ginger, peeled and chopped
- 8-10 large carrots
- Fresh parsley, sprig
On a medium high heat, saute onion in butter 3-5 minutes. Add stock, ginger and carrots. Cover and cook on medium heat for 10-12 minutes or until carrots are soft. With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender. Add puree back to soup. Garnish with fresh parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.