My Favorite Carrot Soup
As the temperature slowly starts to drop here in California, the fall girl in me has me wishing for cold nights, warm bowls of soup and thick, fluffy sweaters. Since it’s still close to 80 degrees I’m making due by making my favorite soup and finding gratitude that it’s 80 degrees instead of 100 degrees. This soup is a family favorite and has the added benefits of beta-carotene (powerful antioxidant) which helps to maintain healthy skin, carotenoids to help stabilize blood sugar (hello, holiday cookie/candy sugar crashes), and alkaline elements that purify the blood and balance the pH of the body. Aside from all that goodness, this soup is delicious, easy to make and my kids love to help me peel and chop up the veggies.
Carrot & Ginger Soup
- 1 1/2 lbs. of carrots peeled and roughly chopped
- 3 celery sticks, roughly chopped
- 1 onion peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1 head of cauliflower roasted
- 4 cups of chicken or veggie stock
- 3-4 Tbsp olive oil
- squeeze of 1 or 2 lemons depending on how much lemon flavor you like
- salt and pepper
- Preheat oven to 400 degrees and set oven rack in the upper third position.
- Heat some olive oil in a big soup pot and add the onions, carrots, celery and garlic. Have your heat on low, cover the pot and cook for about 20 mins, until all the veggies are soft.
- Roughly chop the cauliflower and place onto a parchment lined cookie sheet. Drizzle cauliflower with olive oil and toss. Sprinkle with salt and pepper. Place cauliflower into the oven for about 30-40 mins.
- Pour the veggie or chicken stock into your big soup pot until the veggies are covered by about an inch or so, to make blending easy.
- Add your roasted cauliflower to the soup and then blend safely in batches with your blender or hand held blender.
- Season if necessary and add in as much lemon juice to your liking.