Meal of the Week: Roasted Carrot Ginger Soup

This is a quick and easy recipe if you are feeling under the weather. It is great for stomach viruses, colds, and flu prevention. Ginger is especially great for nausea and inflammation. Your children, friends, and family will love this recipe and all of its benefits.

Enjoy!

Makes:

2-4 servings

Recipe:

4-6 carrots

1 clove of garlic

1 inch of fresh ginger peeled

1 cups of vegetable stock (add more if needed)

Olive Oil

salt and pepper to taste.

Preheat oven to 375 degree Fahrenheit

Step 1: Wash carrots and cut tips. Sprinkle salt &pepper and lightly coat whole carrots with olive oil. Lay out on cookie sheet and roast for 45 minutes or until fork tender, and visibly charred in some parts.

Step 2: When carrots are cool enough to handle cut into smaller pieces to fit in your processor or blender. Add ginger, garlic, vegetable stock, salt, and pepper in the food processor or blender. Blend until smooth.

Step 3: Add to a simmer pot and simmer for five-ten minutes on a medium heat. If soup is still thick add more vegetable stock to taste.

Extra tips:

Its great with earthy spices like coriander and allspice. For creamy soup substitute half of your vegetable stock for a nut based milk. I prefer unsweetened almond milk or soy milk.

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