Carrot Ginger Soup

Name: Carrot Ginger Soup
Ingredients: 3 tbsp EVOO; 0.5 yellow onion (chopped); 4 garlic cloves (crushed); 3 tsp crushed ginger (pre-measured ones from TJs); 3 c bone broth; 1 lb carrots (peeled & cut into larger pieces); 0.5 tsp salt; black pepper (fresh cracked, to taste); 1 tbsp ACV; 2 sourdough (large pieces, for croutons); 3 tbsp EVOO (for croutons); salt (for croutons, to taste); black pepper (fresh cracked, for croutons, to taste); 1 tsp dried thyme (for croutons); 1 tsp dried sage or oregano (for croutons); coconut cream or heavy cream (for topping); EVOO (for topping); flakey salt (for topping); chilli flakes (optional, for topping)

Introducing your new favorite soup that will make you glow from the inside out!!!

Ingredients

Directions

1
Set your soup pot to medium heat, let pan warm while you chop your onions, garlic, ginger, and carrots.
2
Once pot is heated, add EVOO and your chopped onion. Stir occasionally.
3
Once onion has softened (~5 minutes) add your minced garlic and ginger, and ACV, stir until fragrant.
4
Add in your chopped carrots, and sauté for another 5-10 minutes
5
Add your bone broth, salt, pepper, and cover. Let boil for 30 mins.
6
While your carrots are boiling, set your oven to 350ºF and start on your croutons. Cut two slices fo your sourdough into squares and coat with EVOO, salt, thyme, and sage.
7
Pour bread onto parchment linked paper and bake for ~15 minutes or until golden
8
After 30 minutes of boiling, transfer to a blender. You can wait until it cools a little or blend right away. Mix on medium for ~1 min
9
Pour into bowls, top with a few tbsp of coconut cream, EVOO, flakey salt, and your croutons and enjoy!!

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