Curried Carrot Ginger Soup
Author: 
Recipe type: Healing Soups
Cuisine: Food is Medicine
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 tbsp. grass-fed butter or olive oil
  • 1 tbsp. olive oil
  • 2 tsp. organic curry powder
  • ½ tsp. black pepper
  • 1 onion, peeled and chopped
  • 1 tsp. sea salt
  • 10-12 medium/large carrots, cleaned and chopped
  • 2 inches fresh ginger, peeled and chopped
  • 5 cups chicken stock
  • Cilantro oil
Instructions
  1. Heat a soup pot on medium heat and add butter and olive oil.
  2. Add curry powder and pepper, plus the onion and saute 2-3 minutes.
  3. Add sea salt, carrots, ginger and continue sauteeing another 2-3 minutes.
  4. Pour in chicken stock, cover, and bring to a boil.
  5. When it comes up to a boil, reduce heat to simmer and cook 10 minutes.
  6. Puree ingredients in a food processor or blender.
  7. Drizzle each bowl of soup with cilantro oil
  8. To make Cilantro oil, quickly blanch 1 bunch cilantro in hot salted water. Immerse the herb in cool water and then squeeze out. Put the blanched cilantro into a food processor with 1 cup olive oil and blend. You can either use the cilantro oil as is, or you can strain it through a sieve and cheese cloth to get a cleaner look. Either way, it's delicious!
Recipe by Andrea Beaman at https://andreabeaman.com/curried-carrot-ginger-soup/