- 1 White Onion
- 6 Cloves of Garlic
- 2 thumb size pieces Ginger
- 8 Carrots
- 1 Beet
- 3 Tablespoons Coconut Oil
- 14 Fl Oz Coconut Milk
- 1/4-1/2 cup of hempseeds (more is better here)
- dash of nutmeg
- sea salt to taste (I tend to heavy hand it)
The following video will show you how to make my delicious and HEALTHY Carrot and Ginger Soup! If you would rather read how to do it than watch the video, scroll down and you can see the recipe as well as the preparation directions!
I am a fan of soups but usually they do not fill me up so I decided to hemp this creation up with some protein!! So you have a complete meal in this soup and it is easy to make!! Here is your spoonful of health for the day!
Video Directions (transcribed)
Well hello my friends and welcome to my Mamaliscious kitchen, as my Dad likes to call it. Today I am going to be sharing with you my Carrot and Ginger soup, however, my carrot soup is going to be a little bit different than most of the ones you see out there. I have added two special ingredients.
You are going to start with a (4) quart pan. Fill half way up with water (6-8 cups if carrots are small use less water). You’re going to add one white onion and about six cloves of garlic. Bring that to a boil. You can add some sea salt if you’d like. As soon as that comes to a boil, you are going to add your eight carrots, cut up, and also a beet (which is the first special ingredient). Not a big beet, but a good sized beet, about the size of your (ladies) fist. If it is a big one, just cut it in half. You’re going to skin the outside of it and wash the outside of it and the carrots really good. Try to do organic if you can. With these vegetables, it’s really essential.
What we’re going to do is bring it to a second boil. You’re then going to turn off the stove and take it off of the heat. We’re going to try and keep these vegetables as raw as we can and we’re going to puree it in a little bit, but I wanted to tell you about a couple of things that we’re going to add to it while it is on the stove first.
You’re going to add about three tablespoons of coconut oil and you’re also going to add a can of coconut milk. I generally don’t like to use canned products, but in a pinch, I do like to to use this because it makes the soup very creamy. Coconut has great properties in it, and if you haven’t found out by now, I love coconut. We’re going to go ahead and add that with the coconut oil, stir it, and then in just a moment, we’ll bring it over to the blendtec or the vitamix and we’ll show you how to puree.
Here we are, at the blendtec. We’re going to puree our Ginger Carrot Soup, and speaking of Ginger, I forgot to mention a very important ingredient. When we were boiling the garlic and the onion, we also need to add in two pieces of ginger, about thumb-sized. If you are a big fan of ginger, you will absolutely love the flavor. Ginger tends to be very pungent, so be careful if you’re not sure about it. In that case, just use one thumb-sized piece.
So, I have already pureed our first batch. I have the other half of the soup in here (holding glass pitcher). Let me mention to you the second special ingredient that makes my soup really nutritious, and that is the hemp seeds (Click Here to learn more). Hemp seeds are awesome in good protein. They have an amazing nutritious value with all of the good omegas. It’s just a very nutritious food and it also adds a little bit of the creaminess to the soup. If you noticed, I don’t use any dairy, so the “dairy” that I do use are the hemp seeds for the creamy and the coconut milk that we added in the beginning.
So go ahead and add the hemp seeds and puree the second batch. I have the first batch already pureed. We’re going to bring it over to the stove and pour it in. Once you have the second batch pureed, you’re also pour that in. Add a little bit of sea salt, to your taste. Then, another secret to this is nutmeg. You’re going to shave a little bit of fresh nutmeg (I use the whole nutmeg, but you can use the powder too) in there.
I also wanted to mention, if your carrots are not sweet enough and you want the soup to be a little bit sweeter, you certainly can add about a tablespoon of raw honey. Make sure that you do add it to your soup when it’s not too hot. You don’t want to kill all of the enzymes and the minerals that the honey has to offer.
I hope that you enjoy this soup. It is nutritious, delicious, easy to make, the kids love it… And most of all, cook with passion!