Carrot Ginger Soup

This soup is perfect for cooler weather! It not only warms you up but it is good for you and easy on your digestive system. Most of the benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

It is very simple to make as well. I whipped it up for lunch while feeding 2 toddlers. 

Carrot Ginger Soup: 

12 Carrots, peeled and rough chopped

32 oz Chicken Broth 

1 tbsp Coconut Oil 

1/2 Sweet Onion, rough chopped 

2-3 Cloves of Garlic, smashed and halved

1/2 inch Chuck Ginger, peeled and diced 

A pinch of each dried Basil, Oregano and Thyme.   

1 tbsp Sea Salt 

1 tsp Black Pepper

Greek Yogurt, to top

Toast, on the side

-Put chicken and broth in pot together, bring to boil, turn off heat and cover till boiling stops or till fork tender. Broth should cover carrots. 

-In separate pan heat oil, add onions garlic and ginger and cook till onions are transparent. 

-Add ALL ingredients to blender and blend to smooth finish or you can add them to pot of carrots and use your immersion blender. I have a really nice blended I think dose a better job. 

-Top with a little plain Greek yogurt and serve with sourdough toast.

It is so tasty!! 

Enjoy! 

~Mrs. Milly~ 

*Disclaimer: With any IBD, each person is different and what doesn't bother my system might bother yours. Always consult with your doctor if you are unsure and take caution when eating anything new.