Carrot Ginger Soup

During the colder months, there is nothing like a good soup to keep you warm and cozy! I love creamy soups, and this one is one of my favorites. Instead of using heavy cream to thicken this soup, I like to use Greek yogurt; it is packed with protein and probiotics. The carrots are chalk full of vitamins and the ginger is full of antioxidants, making this soup perfect to give your body a boost during cold and flu season.

Here are the ingredients you will need-

2 Tablespoons Olive Oil

1 1/2 Cups Yellow Onion, Diced

3 Tablespoons Fresh Ginger, Grated

3 Garlic Cloves, Sliced

2 Pounds Carrrots, Sliced

2 Quarts Chicken Stock

2-3 Sprigs of Thyme or 1-2 drops of Thyme Essential Oil (Food Grade)

Salt, To Taste

Pepper, To Taste

Garlic Powder, To Taste

1 Cup Greek Yogurt (I use Coconut Greek Yogurt)

3 Tablespoons Butter

To prepare this soup you will need to-

1. Sauté the onions, grated ginger and garlic until they soften and become translucent.

2. Add the carrots, chicken stock, thyme, salt, pepper, and garlic powder. Bring to a boil, then reduce to a simmer. Cook 35-40 minutes, until the carrots are tender.

3. Add the yogurt and butter to the pot.

4. Blend the mixture, right in the pot with an immersion blender or transfer to a blender and blend until smooth.

5. Garnish with your favorite toasted seeds or nuts, a dollop of yogurt, or some fresh thyme.

Here are some tips!

1. Don’t bother peeling the carrots! The peel is nutrient dense, and you want all the goodness those carrots have to offer. Plus, it’s a huge time saver! Just be sure to wash them really well!

2. Use a cheese grater to grate the ginger, instead of dicing it by hand. It will be easier to blend later and there won’t be so many strings that ginger leaves behind.

3. If you don’t have any fresh herbs, like thyme, you can use 1-2 drops of Thyme Essential Oil, just make sure it is a food grade variety. My favorite Thyme Oil is from Young Living.

4. Immersion Blenders are worth the investment! For years, I suffered through making creamy soups with my blender, pouring the boiling hot liquid into the cup, spilling all over the place, having it explode the hot soup from the top and splatter everywhere in the kitchen. Not to mention, the whole soup never fits in the blender, so you have to blend in multiple batches! What a pain! If you like creamy soups, you need this kitchen gadget in your life! This is the one I use.

5. This soup is delightful hot, but it can also be served chilled, making it a great soup recipe to keep on hand year round!