Anti inflammatory, antioxidant rich, nutrient dense soup with simple ingredients!
INGREDIENTS (4 -6 SERVINGS)
4 cups organic chicken or vegetable broth
2 cups carrots, roughly chopped
1 medium onion, roughly chopped
2 cloves garlic, minced
2 tbsp avocado oil or extra virgin olive oil
1 tbsp turmeric powder
1 tbsp Himalayan salt
1 tsp fresh ginger, minced
1 tsp onion powder
1 tsp garlic powder
Fresh ground pepper to taste
Fresh parsley for serving.
Option: 1/2 cup almond or coconut milk for extra creaminess
Heat up a large pot on medium heat
Add oil and minced garlic. When fragrant add onion, carrots and seasonings.
Cover and let cook for about 10 minutes.
Uncover, add broth and stir well then increase heat until soup starts boiling.
Reduce heat to a simmer, cover for about 20 minutes or until carrots have softened.
Let rest, then place soup into a large blender ( I use a ninja blender) or using an immersion blender, blend soup until smooth and no chunks of carrot or onion remain.
Place back in pot and add 1/2 cup almond milk or coconut milk for creaminess.
Simmer for a few minutes then serve topped with fresh parsley.
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