Anti-Inflammatory Carrot Ginger Soup

Instructions

1. In a large saucepan, heat a dash of water over medium heat. Add in chopped onion and sauté until it begins to brown, about 5 minutes. Continue to add some water here and there to avoid sticking, which will help to deglaze the pan and further the caramelization of the onion, without the need of oil. This step is important to allow the full flavor of the onion to develop.
2. Add in the garlic, ginger, turmeric, salt, pepper, and orange zest into the onions and continue to sauté the mixture for another 2 minutes.
3. Then add in the chopped carrots and sauté for 3 more additional minutes, adding small amounts of water if needed.
4. Move on to adding in the organic vegetable stock, coconut milk, and freshly squeezed orange juice. Bring to a boil, then lower to a simmer until the carrots are thoroughly cooked, about 20-25 minutes.
5. Using a high speed blender, puree the soup in batches and add more salt and ginger if needed.
6. Reheat back in the saucepan, where you can add in more vegetable stock if you prefer a thinner consistency.
7. Divide into bowls and top with recommended optional toppings and enjoy! You can store leftovers in the fridge for up to a week, which makes this recipe great for batch cooking, or freeze for up to 3 months. Feel free to sub fresh ginger for 1 teaspoon of ground ginger, but we recommend using fresh ginger for the best flavor profile. You can add 1-2 scoops of collagen powder to this recipe to make it higher in protein.