Carrot & Ginger Soup
(serves about 4)
- 1 1/2 lb carrots; peeled & sliced
- 2 onions, chopped
- 1 inch of fresh ginger, grated
- 1 tbsp coconut butter (or ghee)
- 4 cups vegetable stock (or water)
In a medium/large soup pot, melt the coconut butter over medium heat & saute onions for about 5 minutes (keep turning them so they don't brown). Then add the carrots & ginger and cook for another 10 minutes, stirring occasionally.
Add the stock or water and bring to a boil, then simmer gently for about 15 minutes (or until the carrots are tender).
Allow the soup to cool, then puree in a blender or food procesor. When serving, garnish with a 'swirl' of plain yogurt (if you can tolerate it).
This is one of my favorite soup recipes, which I got from a friend but modified for the CRC diet. You can also try using parsnips instead of carrots, and maybe adding a little curry seasoning to the onions when you saute them.
(Note: the original recipe only called for 1 onion and 1 teaspoon of ginger; I added an onion because I think it sweetens it, and I added extra ginger because I really like ginger!)