Carrot Soup Ingredients:
- 1/4 cup Olive Oil
- 2 cups chopped Onions
- 2 teaspoons minced Garlic (3 large cloves)
- 2 tablespoons minced fresh Ginger Root
- 2 pounds Carrots, peeled and sliced thin
- 1 1/2 teaspoons Curry Powder or to taste
- ½ teaspoon freshly ground Black Pepper
- 2 teaspoons Celtic Sea Salt
- 8 cups Vegetable Stock (5 14 1/2 oz. fat free cans)
- 1/4 cup chopped fresh Chives
Heat the olive oil in a large heavy saucepan. Sauté the onions over low heat for about 10 minutes. Add the garlic, ginger, carrots, curry powder, pepper, and salt. Stir to mix. Add the chicken stock, bring to a boil, and simmer, covered, for 30 minutes. Remove from the heat and cool to room temperature before pureeing the soup in batches until smooth. Chill for at least 6 hours. Garnish with fresh chives. Serves 8. Good warm or chilled also.
Helpful links for Carrot Soup:
- Celtic Sea Salt is a sun-dried product that is slightly moist and I feel more bio-available to the body than salts (even other sea salts) that have been kiln-dried. It’s awesome. https://www.celticseasalt.com/
- Often people will tell me there are too many carbs in a carrot (yet they eat other high-carby things!) Time to get educated on that: https://naturalhealthtechniques.com/carrots-and-glycemic-index/