A Spring Soup Recipe: Ginger Carrot

You guys clearly loved Kelly LeVeque's first post for us, so we had her come back for even more fun. This ginger carrot soup recipe is as easy as it is delicious and it makes a perfect segue into spring. 

Carrots are a sign that spring has arrived, and although it is still cold in parts of the country this spring soup works for both climates. Known for their beta carotene and fiber content, this root vegetable is also a good source of antioxidants and contains vitamin A, Vitamin C, Vitamin K, folate, potassium, iron, copper, and manganese.

Ginger Carrot Soup

Ingredients

1 tbsp coconut oil

2 minced garlic cloves

2 teaspoons minced ginger

2 cups vegetable stock

2 cups of water

1 pound bag of baby carrots

1-2 tbsp curry powder

1/4 cup coconut milk

Instructions

1. Melt the coconut oil in a soup pot over medium heat. Add garlic and ginger to coconut oil and cook 2-3 minutes, stirring occasionally.
2. Add carrots and 1 tbsp curry,  stir on medium heat for 1 minute.
3. Add stock and water to the pot, bring to a rolling boil and cover with lid. Cook for 20 minutes or until carrots are fork tender.
4. Pour carrot and broth mixture into a blender and puree.
5. Top with curry powder and a coconut milk drizzle.

~Kelly LeVeque of Be Well by Kelly

Kelly is a certified holistic nutritionist, wellness expert and health coach based in Los Angeles, California. Guided by a practical and always optimistic approach, Kelly helps clients improve their health, achieve their goals and develop sustainable habits to live a healthy and balanced life. Kelly is extremely passionate about the science of human nutrition and the desire to help clients achieve their personal health goals. Learn more by following her @bewellbykelly!