Carrot-Ginger Soup

In late November my husband and I harvested more than 80 pounds of carrots. I felt inspired to make my Carrot-Ginger soup for dinner. Carrot-Ginger soup is the perfect soup for Fall: warm, pungent, sweet and grounding. This soup is easy to make and does not take much time. Enjoy!

Makes 5 servings

6-7 large carrots
2 cups veggie stock
1 inch of fresh ginger
2 cups water
1 medium onion
2 tbs of ghee or olive oil
Pinch of Himalayan salt
Pinch or two of fresh ground black pepper

Chop onion, carrots and ginger.
Sauté onions and carrots in ghee/oil until onions are clear.
Add stock, water, salt, pepper and ginger.
Bring to a boil and simmer for 10 minutes or until carrots are soft.
Purée.