Super Clean and Easy Carrot and Ginger Soup

Hi, my wellness lovers. :)

As some of you may know from my social media, I had a bit of sickness last week. A dull bloating in my belly turned out to be a little bit of an ulcer (self diagnosed on symptoms, follow up later), so I cut out any processed sugar, alcohol, or anything acidic and stuck to vegetables, turmeric, and just went back to basics. Sometimes life just knows what you need and gives it to you. I haven’t had alcohol, coffee, or processed sugar in over 5 days, but I feel amazing. It was little push I needed (although I wish it had come in a less sharp version!) to get back to the fundamentals of food, which are so healing. I just love that food is my medicine. And it can be yours, too. ✨

This soup is inspired by a soup that I’ve made over and over again, but I also love the ease of roasting vegetables and then blending them. Vegetables are easier to digest when cooked, so this was super light and nourishing on my stomach. The spices are anti-inflammatory and super tasty, and the entire soup is less than 10 ingredients. I keep this one on rotation, but especially love it in the spring. 🌸 I spent part of the afternoon yesterday making this soup with doors open, petunias planted, and dog walks in between. :)

So for this #wellnesswednesday please enjoy my Easy and Clean Carrot and Ginger Soup. I know you’ll love this one just as much as I do. 🥣 🥕

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Time to make: 1 hour total

Serves: 4

Equipment needed: baking sheet, aluminum foil, oven, cutting board, knife, blender, bowl and spoon for serving.

Keeps for 3-4 days in the fridge

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Ingredients:

• 3 large carrots coined (about 1/4 inch wide); I like to keep the skin on

• 1 white onion, peeled and roughly chopped

• 2 tablespoons extra virgin olive oil

• 2 tablespoons smoked paprika

• 1 tablespoon turmeric

• 2 teaspoons back pepper

• 2 inches of ginger, chopped into slices (less if you want it less spicy)

• 3 cups vegetable broth

• Toppings: Unsweetened coconut yogurt, pumpkin or sunflower seeds, or Siete Chips on the side

Recipe:

• Preheat the oven to 400*F. Chop the carrots and onions and spread onto a baking sheet. Add olive oil and spices, then bake for 30 minutes.

• Once the vegetables are done, let them cool for 20 minutes. Blend the broth, ginger, and vegetables in a high powered blender for at least 3 minutes, pulsing if needed, until smooth (blend well to get all chunks out). You may have to blend them in two batches depending on the size of your blender, and it makes it a bit smoother if the blender is half full and you do it in two batches.

• Serve hot topping with a drizzle of yogurt, seeds, or bread/chips. Keeps in the fridge for up to 3-4 days. This can also be served chilled in the warmer weather.

Xo, B 🖤