This carrot soup has some serious nutrition going on. It's brightened with the potent anti-inflammatory ginger and turmeric and is packed with beta carotene for glowing skin. The addition of traditional fermented miso paste boosts it up even further with an added detoxification benefit. As if that wasn't all enough, I topped it with some gorgeous green pea shoots and radish sprouts (because who am I kidding...I need something green on everything I eat).
2 onions, diced
2 pounds of carrots, or 2 bunches, cut into 1"chunks
5 cloves garlic, chopped
1 tsp turmeric
2" piece of fresh ginger, thinly sliced
4-5 cups of water or vegetable stock
salt, to taste
2 tbs miso paste
1-2 tablespoons maple syrup(depending on the sweetness of your carrots)
sprouts, pea shoots, cilantro, or avocado (optional toppings)
1. In a large soup pot over medium heat, saute the diced onion in some ghee, olive oil, or coconut oil with a pinch of salt for 5 minutes or so. Add the chopped carrots, garlic, sliced ginger, turmeric, and water. Bring to a boil and then reduce to a simmer and cover. Let simmer 20-25 minutes or until carrots are very tender.
2. Turn off the heat. Add the miso paste to the pot of soup. Puree the soup with an immersion blender until it's smooth. If the soup is too thick, you may add more water. Add maple syrup and sea salt to taste. At this time, you may add some freshly grated ginger to the soup if you want it to have a spicier ginger kick. Serve with toppings of your choice.
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