A chilly day always calls for a warm soup. This one is especially belly heating due to the ginger. Easy to make...and requires only a few ingredients.
you'll need a large pot and a blender
1 32 oz box of low sodium veggie broth
1 cup plus 1 tbsp filtered water
1 bag of baby carrots
1 and a half inch piece of ginger peeled and chopped well
1/2 cup of chopped yellow onion (about 1/4 of a med onion)
1 small clove or 1/2 clove of garlic chopped
1 tbsp olive oil
1/3 - 1/2 cup orange juice (i used fresh juice i squeezed with a citrus press)
salt and pepper (season to taste, i use about 1/4 tsp of both)
two sprigs of rosemary (remove stem)
**Optionally, leave the rosemary out and serve to guests with freshly baked rosemary bread.
Add olive oil to the pot, place over medium heat. Add the onion and saute for a minute or two. Add approximately 1 tbsp of filtered water to the pot then add the garlic. This is to prevent garlic from burning (when garlic burns it turn brown and bitter). Cook for a couple minutes until onions are translucent. Add the bag of carrots, the veggie broth, and the chopped ginger. Cook over med to high heat until the carrots are soft (approximately 25 min). Transfer entire contents of pot to the blender. Add the remaining water and blend together adding in the leaves off the springs of rosemary and the orange juice. Place a towel over the lid as you blend in case hot liquid release from blender. Season to your taste with salt and pepper.
Pour into your favorite mug or bowl and enjoy the warmth it'll bring you!
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