Carrot Ginger Soup

I started making this Carrot Ginger Soup last year. It’s clean. It’s healthy. It’s low-cal. It’s Vegan. And it’s very tasty. Use your own judgement about the amount of water and the amount of ginger you use in this recipe. Some like it thick. Some like it thin. Some like it spicy. Some like it mild. Here’s to a healthy New Year!

Carrot Ginger Soup

1 ½ lbs. whole organic carrots

1 zuchini

1 yellow onion

4 cups water

3 cloves garlic

1 chunk raw ginger

1 tsp. ground cumin

1 tsp. ground cinnamon

Fresh cracked pepper to taste

Garnish

1 dollop sour cream

1 tsp. crushed pistachios

Carrots, zuchini, onion, ginger spices, water

Be sure to use fresh ginger in this recipe

Carrot ginger soup with sour cream and chopped pistachios

Chop veggies and simmer with spices in the water until soft, about 20 minutes. Let cool, then add vegetables with about half of the soup stock to Ninja blender (or food processor or regular blender) and mix until smooth. Add more stock and spices if needed to taste. Reheat if needed, and pour into individual serving bowls, and garnish with sour cream and pistachios.

Ode to the Ninja Blender – the most powerful, wonderful blender in the Universe. Go buy one NOW.  Ninja Blender

Isn’t she lovely?

Mmmm. Ninja.