Carrot and Ginger soup

This warm, soothing soup is a simple way to support digestion, circulation, and gentle detoxification as the body transitions from winter into early spring. Carrots provide grounding nourishment while fresh ginger brings warmth and movement, making this soup both comforting and restorative.

Ingredients (Serves 2–3)

• 1 lb organic carrots, peeled and chopped

• 1 TBS coconut oil or ghee

• 1 tsp fresh ginger, grated

• 1 small yellow onion, chopped

• 2–3 cups bone broth or vegetable broth

• Pinch of sea salt

• Optional: squeeze of fresh lemon juice or swirl of coconut milk

Instructions:

1. Heat coconut oil or ghee in a pot over medium heat.

2. Add chopped onion and sauté until soft and translucent, about 5 minutes.

3. Add carrots and grated ginger, stirring to coat.

4. Pour in broth, bring to a gentle boil, then reduce to a simmer.

5. Cover and cook for 20–25 minutes, until carrots are very tender.

6. Blend until smooth using an immersion blender or high-speed blender.

7. Season with sea salt and finish with lemon juice or coconut milk if desired.

8. Serve warm.

Tips & Swaps:

• Make it creamier: Add coconut milk or cashew cream before blending.

• Spice boost: Add a pinch of turmeric or cinnamon for extra warmth.

• Protein add-in: Stir in collagen peptides after blending for added gut support.

Why It Works for Spring:

• Digestive support: Ginger stimulates digestion and helps reduce bloating and stagnation.

• Gut-soothing: Warm, blended soups are gentle on the digestive system during seasonal shifts.

• Detox & elimination support: Cooked carrots help bind bile and support healthy elimination.