The recipe is really easy to follow and makes a nourishing, delicious and creamy soup that warms the body and spirit on a blustery day like today!
3 T extra virgin olive oil
2 large yellow onions, chopped
1 tsp fresh cracked pepper; plus more to taste
10 large organic carrots, cut into ¼ inch pieces
6 cups chicken broth or roasted vegetable broth
1 cup fresh-squeezed orange juice
1 inch fresh ginger root, peeled and grated
Sea salt to taste
- Heat a large stockpot over medium-high heat and add oil. When hot, add onions, reduce heat to low, and cover. Cook for 20 minutes or until onions are lightly golden and tender. Stir in pepper,
- Add carrots and broth. Bring to a boil. Reduce heat to simmer and add ginger. Cover and cook until carrots are tender, about 25 minutes.
- Transfer mixture to blender, add juice, and blend until smooth, about 2 minutes. Add salt to taste.
- Return soup to pot if you’d like to warm it slightly before serving. Or pour into a glass container and store in refrigerator for up to 3 days.
Mother Earth Living Magazine; January/February 2017 Issue