Creamy Carrot Ginger Soup

 



  • 3 tablespoons of extra virgin olive oil
  • 2 large onions, chopped
  • 1 teaspoon freshly ground pepper
  • 10 large organic carrots
  • 6 cups chicken stock or roasted vegetable stock
  • 1 cup of freshly squeezed orange juice
  • 1 fresh ginger root, peeled and grated
  • sea ​​salt

Heat a large saucepan over medium heat and add oil. When hot, add onions, reduce heat to low and cover. Cook for 20 minutes, then add the peppers.
Then add the carrot and its juice and bring to a boil. Reduce heat and add ginger. Cover and cook until carrots are tender, about 25 minutes.
Transfer the mixture to the blender, add the water and blend for about 2 minutes until smooth. Add salt for taste.

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