This recipe comes to you from the kitchen of Kelly and Gunnar and we hope you like it as much as we do! To get the very best medicine from this soup I recommend using organic ingredients.
Ingredients:
2 lbs fresh carrots, washed and sliced
3 tbsp. olive oil
6 garlic cloves, minced or crushed
6 whole cloves
1 large onion, diced
4 cups of water or vegetable/chicken stock
1 tbsp. fresh lemon juice (bottled is ok if that's all you've got!)
6-10 thin slices of fresh ginger root
1/2 tsp. dried thyme (if using fresh thyme, double the amount)
ground black pepper to tast1/4 - 1/2 cup whipping cream (OPTIONIAL)
Instructions:
Heat oil in heavy pot over medium heat. Add carrots, onion, ginger, garlic and cloves and saute all until onion is translucent. Add 3 1/2 cups of broth. Cover and simmer until carrots are very soft, about 30 minutes. Remove cloves from broth and discard. Puree soup in blender. Return soup to same pot and mix in lemon juice. Season to taste with salt and pepper and thin to your desired consistency wit the remaining broth. If desired, whisk cream in medium bowl until just slightly thickened, about 10 seconds, then drizzle over soup while serving. I personally don't use the cream and garnish the soup with more fresh chopped raw garlic and ginger.
Not only is this soup waistline friendly, it is incredibly good for you! When you feel a cold or fever coming on, make this soup and triple the ginger in the recipe. It will be especially helpful if you add 1 - 2 cloves of raw minced garlic to the bowl just before you reat. Eat this soup often when you are ill. I like to make a big batch and keep it in the freezer so that when I need it I can just heat and eat. It is great for when you don't feel well enough to cook and it tastes great!
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