Simple Carrot Ginger Soup

Long time no chat. A quick turn of events had me in the operating room over a week ago and recently returned home. I was incredibly grateful to be back in Canada when this happened and could only imagine what would have happened in Guatemala with my nearly non-existent Spanish.

In any case, after a surgery, it is normal to progress your diet from clear/full fluids before resuming your regular diet. My mom threw together this soup, not once, but twice, for me to nosh on while in the hospital and once I returned home.

Super creamy from the blended carrots, the ginger is a natural pairing (and possibly helps reduce nausea and vomiting). The addition of the lemon rind (without juice) kept this light and not too acidic (which has been a problem for my belly since surgery). But perhaps most of all, I hope you can see how brightly coloured this soup is. More yellow than orange, it was positively vibrant. It reminded me of Nigella’s happiness soup but this one tasted better. And had no turmeric. I wonder if the nutritional yeast helped to make it more yellow.

As well, thank you for all the positive feedback on the wedding photos. Our photographer had another teaser this week. I cannot wait to see the find photo album.

https://instagram.com/p/1k-_lvKBtp

Carrot soups shared here previously:

Carrot Soup with Ginger and Lemon

Carrot Ginger Lime Soup with Sweet Potato Hummus

Moroccan Carrot Soup

Roasted Carrot and Lentil Soup with Harissa and Mint

I am sharing this with Simple and In Season and Credit Crunch Munch.

Simple Carrot Ginger Soup

1 tbsp coconut oil
1 small onion, chopped
2 cups thinly sliced carrots, peeled if desired
2-3 cups water
2 tbsp nutritional yeast
1-inch knob of ginger, preferably grated
1 tsp lemon rind
salt and pepper, to taste

1. In a medium saucepan over medium heat, warm oil. Once hot, add onion, sprinkle with salt and saute for 5 minutes, until softened. Stir in the carrots and cover with the broth. Raise heat and bring it to a boil, then reduce heat, cover and simmer until the carrots are cooked through, around 40 minutes. (Note: you can speed up this process by pre-cooking your carrots in the microwave for a few minutes)

2. Once the carrots are cooked through, place soup in a blender along with the nutritional yeast, grated ginger and lemon rind. You may need to do this in batches. Blend until smooth. Taste and adjust salt and pepper, to taste.

Serves 4 as a starter.