Full disclosure, I've never really been a soup person. I know, everyone loves soup. On a cold winters day, apparently there's nothing better than a curling up by the fire with a warm bowl of soup. It does paint quite a lovely picture, I'll admit. But if I'm curling up by a fire with some form of liquid, I'd prefer it to be a big ole glass of red wine. Just sayin!
THAT SAID- I really really love this soup! My reasons are twofold. 1. The consistency is closer to that of a smoothie than soup. 2. It's so pure and so good for you. The ingredients speak for themselves. Let's take a second to break them down:
Carrots- Carrots are packed with vitamins. Most notably, Vitamin A, which is hugely beneficial to both your vision and immune system. Carrots can also help reduce cholesterol, improve digestion and reduce signs of premature aging.
Sweet Potatoes- According to my new favorite instagram account @factsoffood, '80% of the protein in sweet potatoes is a type of protease inhibitor with potential anticancer effects' meaning sweet potatoes have special cancer fighting properties. They are also very beneficial to your immune system and help with inflammation.
Ginger- Ginger is the ultimate superfood and absolutely needs to be incorporated into your diet. Luckily it's super easy to do this! I use it on fish and meat, in salad dressings, in juices and, obviously, in soup! This article explains the benefits of Ginger better than I ever could. It does everything from reducing nausea to improving your brain function to reduce the risk of Alzheimer's Disease.
Ok, enough reading, let's start cooking!
Carrot Sweet Potato Ginger Soup
2 lbs Organic Sweet Potatoes (about 3 large), peeled and roughly diced
1 lb Organic Carrots, peeled and cut into chunks
1 shallot, minced
2 TBS Grassfed Butter
1 inch Ginger, peeled and grated
1 TBS Cumin
8 cups Organic Free Range Chicken Stock
1 tsp Salt
1/2 tsp Pepper
Garnishes: Parsley/Cilantro/Chives/Toasted Pepitas/Pomegranate Seeds/Cream/Cracked Pepper
1. In a large pot over medium low heat, melt butter. Sauté shallots until softened, about 5 minutes. Add carrots, sweet potatoes, ginger, cumin, salt and pepper. Sauté until spices are evenly distributed amongst the vegetables.
2. Add chicken stock and bring to a boil. Let soup boil until the vegetables can easily be pierced with a fork, stirring occasionally. This should take 10-15 minutes. When vegetables are cooked, take the soup off of the heat.
3. At this point, either pour the mixture into a blender (you will have to blend in several batches) or use a hand blender to purée the soup until smooth.
4. Taste and adjust seasoning with salt and pepper. Garnish with any of the above options!