Genevieve’s Warming Carrot Ginger Soup
With shorter days and colder nights, the transition into Autumn has – finally- arrived. The visual change in our physical environments is also occurring at a cellular level within our bodies, and thus, eating with the seasons will keep your overall health in balance. Incorporating root vegetables and spices, such as the carrots, ginger, and turmeric, we can support the body in attaining a grounded state. When in balance, the body’s energy or “chi” has equal components of both YIN and YANG, terms that describe the cooling/warming effects of certain foods.
Rich in warming YANG foods and the excess-moisture wicking turmeric, this delicious and hearty recipe blends vitamin-A packed carrots, the healing fats from coconut milk, detoxifying and immune boosting ginger, and anti-inflammatory turmeric into a Ginger Carrot Bisque that is the perfect addition to your Autumnal table.
Grounding Ginger Carrot Bisque
1 lb. organic carrots, washed & chopped
1 box organic Full Fat Coconut Milk
1 small organic leek, washed and sliced
2 tbsp. organic extra virgin olive oil OR coconut oil
1 tbsp. fresh ginger, finely minced
1 tsp. organic turmeric
1 tsp. organic dried thyme
AMP IT UP: 1 12-ounce bag frozen organic cauliflower + 1 14-ounce box organic cannellinni beans, rinsed & drained
In a heavy bottomed soup pot, add oil and leeks and cook on LOW until translucent, about five minutes. Add garlic, ginger, turmeric, and thyme, and season with sea salt. Cook additional five minutes, add carrots and 2 cups filtered water. Cover, turn heat to medium and cook for 20 minutes. Uncover, add coconut milk and cauliflower florets and beans, cover with lid again, and cook until carrots are tender, about 10 minutes. Transfer to a blender and puree until smooth, seasoning with sea salt to taste.