Recipe and photo from Chef Katie Hueth

We love anything carrot–especially Chef Katie’s carrot ginger soup. Nutrient rich, soothing, immune boosting, what’s not to love?

Ginger:

• supports brain function

• may inhibit some forms of cancer

• fights respiratory viruses

• promotes digestive health

Carrots contain:

• Beta Carotene

• vitamin K

• vitamin C

• calcium.

We don’t peel the carrots.  Wash them well, and buy organic when you can so you don’t have to worry about pesticides.

Katie's Carrot-Ginger Soup

Ingredients:

• 2 T olive oil

• 1 onion, diced

• 8 carrots, sliced

• 4 cups vegetable stock

• 2 tbsp. fresh ginger, minced

• Salt and pepper to taste

In a large saucepan, heat olive oil over medium/high heat. Add onions and sauté for 10 minutes until translucent. Add carrots and broth and bring to a simmer. Cook the soup for 30-40 minutes until the carrots are tender. Add the fresh ginger to the soup. Puree soup in blender.