Lunch & Dinner Recipes Tasty Treats

Healing Carrot Ginger Soup

ginger-carrot-soup_1-650If you’ve been reading my blog for any length of time, you may have picked up that I have the immune system of a flea. Last year alone I came down with something nasty no less than seven times. By the seventh bout of illness, I knew that I needed to make some major life changes. I scaled back at work, I started doing yoga regularly, I’ve upped my water intake, and re-balanced my eating habits. While I’ve been far from perfect, I have noticed a big difference in my overall energy levels, my anxiety has been significantly more manageable, and it’s been months since I’ve had so much as a sniffle. Most everyone I know is currently plagued with one thing or another right now, and in an effort to stay germ free I whipped up this healing ginger carrot soup, from Hello Glow. Not only is it packed full of nutrients and anti-oxidents, it was insanely delicious, and ridiculously healthy to boot. It will absolutely be a staple in our house hold during cold and flu season from this day forward.ginger-carrot-soup_2-650 ginger-carrot-soup_3-650

Healing Ginger Carrot Soup
Serves 2
A hearty soup to combat cold and flu season
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
270 calories
41 g
15 g
10 g
9 g
7 g
737 g
1516 g
17 g
0 g
3 g
Nutrition Facts
Serving Size
737g
Servings
2
Amount Per Serving
Calories 270
Calories from Fat 85
% Daily Value *
Total Fat 10g
15%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 1516mg
63%
Total Carbohydrates 41g
14%
Dietary Fiber 9g
35%
Sugars 17g
Protein 9g
Vitamin A
417%
Vitamin C
89%
Calcium
25%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 carrots, peeled and chopped
  2. 1 parsnip, peeled and chopped
  3. 1 yellow onion, roughly chopped
  4. 4 garlic cloves, roughly chopped
  5. 2 tsp. coconut oil
  6. 1 tsp. cayenne
  7. Salt & pepper, to taste
  8. 3 cups vegetable broth, warmed
  9. 1-inch knob of turmeric, peeled and roughly chopped
  10. 1-inch knob of ginger, peeled and roughly chopped
  11. Juice from ½ of a lemon
  12. Greek yogurt, sesame seeds, and/or coconut flakes, to serve
Instructions
  1. On a parchment lined baking sheet, place your carrots, parsnip, onion and garlic. Toss with coconut oil, cayenne, salt & pepper.
  2. Bake at 350ºF for 15 minutes
  3. Place baked veggies in blender. Toss in the broth, turmeric, ginger and lemon juice and blend until smooth
  4. Serve in warmed bowls, topped with yogurt, sesame seeds and coconut flakes
Adapted from Hello Glow
beta
calories
270
fat
10g
protein
9g
carbs
41g
more
Adapted from Hello Glow
lark & linen http://www.jacquelynclark.com/
Bowls: Zara Home | Tea Towel: PepperB

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  • Jessica
    January 6, 2017 at 5:19 am

    I’ve been sick since New Year, this soup was made for me! Let’s hope you’ll feel better in 2017 x

    Jessica — NinetyCo 

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