Ginger Orange Carrot Soup

Tis the season for soups; luckily there isn't a vegetable that doesn't love to be in a soup. During the holiday season I specifically look to find ways to save a few dollars on my meals to help offset all the money spent on presents, traveling and key dinner parties. Carrots are cheap, nutritious and loaded with flavor.

Hearty carrots and celery swirl with garlic and ginger while the orange zest adds just a hint of freshness. This Carrot Soup may sound humble, but it's rich, creamy and delicious enough to be the entry course for any elegant meal.

Keep warm, receive great nutrients for a beautiful body and fight cancer with this yummy Fat and Happy Ginger Orange Carrot Soup.



Fat and Happy Food Blog Tips and Techniques: This soup freezes well. My suggestions is don't add the second half of the broth after blending; freeze the soup more concentrated. Then add additional broth when reheating after defrosting to achieve desired consistency. Use organic vegetables when possible.

Ginger Orange Carrot Soup

10 carrots

2 celery stalks

1 garlic clove

fresh ginger, size of a thumb

1/2 cup red onion

2-4 tbls coconut oil

24 oz vegetable broth, may need more if a thinner soup is desired

1 tsp orange zest

salt and pepper to taste

Clean and rough chop the carrots, celery and onion, saute in 2 tablespoon of coconut oil until they begin to soften. Add in the garlic clove and ginger and continue to cook until the garlic is softened but not burnt (about 5 minutes); add in additional coconut oil if the pan is too dry.

Deglaze the pan with 12 ounces of the vegetable broth, cover and set to simmer until the carrots are completely softened. Pour the mixture into a blender, add the orange zest and a good pinch of salt and pepper, carefully bend on high until the soup is smooth adding a little more broth if needed to achieve a smooth consistency. Return to the same pan and add additional broth to reach desired consistency.

Enjoy!

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