Ginger + Carrot Veg Soup
So, I was sitting at home needing some food in the fridge and I opened the door to grab whatever scraps were in there. I somehow created this amazingly delicious soup that is even HUSBAND APPROVED OF! I am making it almost weekly now and it is the perfect meal for company, dinners or just to have in the fridge for when you get hungry.
Ingredients:
5-6 Large carrots diced
1 Bell pepper* diced
1/2 Zucchini diced
3-4 Cloves of garlic minced
1” Piece of fresh ginger minced
1/2 Onion diced
1 Tbsp coconut oil
1 796ml can of diced tomatoes
2-3 cups of broth*
1 Tsp Oregano
Smoked salt
Dash of chilli powder
1 Tsp onion powder
Pinch of red chilli flakes
*I used 1/2 regular chicken broth and 1/2 of my all time favourite roasted garlic chicken broth, but feel free to substitute your broth of choice!
*I prefer to use a red bell pepper but really any colour will taste wonderful
Directions:
Put 1-2 Tbsp of coconut oil into a large pot + let it melt and get warm.
Add the diced onion and cook until translucent and fragrant. Add garlic + ginger and stir together until the ginger begins to smell absolutely heavenly and sweet but before the garlic burns.
Add your diced carrots to the pot stirring every minute or so. Your carrots will begin to cook + soften and a nice yellowish liquid will begin to coat the carrots as the ginger + coconut oil cook and combine.
Once the carrots have softened add the red pepper and stir for 3-5 minutes.
Add diced tomato can + juices and 2-3 cups of broth. Make sure all of your vegetables are covered in liquid and bring to a boil. Add spices. Let this boil for 10 min then add in your zucchini. Let this boil for about 3-5 more minutes and remove from the stove.
Slowly add the soup mixture to your Vitamix or use your blender + puree your soup.
Put soup back into the pot + let it simmer on low for 10 min stirring it constantly, letting the soup heat and thicken.
Remove from pot + enjoy! Top with fresh basil, nutritional yeast + smoked salt.
Enjoy!
