Ginger Carrot Soup
Updated: Jan 2
A close cousin to turmeric, ginger is a flowering plant whose roots are commonly used as a spice and in traditional medicines. Ginger has been used throughout all of Asia to flavor food, but it also held religious significance and was a key component in a variety of ceremonies. Ginger was one of the spices to be traded on the Silk Road, and was used by both Greeks and later the Romans.
In Ayurveda, ginger has been traditionally used to help maintain a healthy body, alleviating nausea and vomiting, and assisting in normal joint function. It is very versatile- you an add ginger to savory, spicy and sweet dishes, as well as smoothies, candies, side dishes, and even drinks such as lemonade. Try our concentrated and organic ginger powder today!
1 tablespoons unsalted butter
1 large white onion, chopped
3 cups reduced-sodium vegetable broth
1 lb peeled baby carrots
½ teaspoon Rebel Herbs dual extracted ginger
¼ cup reduced fat sour cream, tofutti sour cream or coconut milk for dairy free
kosher salt & white pepper to taste
2 tablespoons fresh microgreens or chives, for garnish
In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
Add broth, and carrots. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
Remove from heat and add Rebel Herbs dual extracted ginger mixing in throughly.
Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.
Makes 5 cups.