Updated: Aug 7, 2019
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Ingredients (2 serves) :
2 tbsp olive oil
3-4 large carrots, peeled and sliced thin
1 onion, diced
1 teaspoon minced ginger
1.5 cup chicken or vegetable stock
1 cup water
Zest of 1/2 orange
Chopped chives, parsley, dill or fennel for garnish
Melt the oil in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook. Add stock and water, ginger, and orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
Remove the orange zest! It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste. Purée the soup with a stick blender and season to taste. Garnish with your favourite chives, parsley, dill or fennel.
** For males or physically active females, add an additional two pieces of sourdough bread.