Carrot Ginger Garlic Soup

When it’s cold in the winter I am usually in the mood for something warm and filling but not too heavy like this Carrot Ginger Garlic Soup!

In general, I like peppery and spicy foods in the winter. And grated fresh garlic has become a staple in our home.

I added more garlic and ginger than you’ll find in most recipes. You can halve the amounts called for here… but why not give it a try!

Carrot Ginger Garlic Soup

Ingredients

• 3 tablespoons Galilee Green Olive Oil (GGOO)
• 1/2 an onion, chopped
• 4 carrots (about 6 inches long) cut into rings
• 1 zucchini chopped into thin slices
• 3 cups of water
• 6 garlic cloves, smashed
• 2 tablespoons of grated fresh ginger
• 1 tablespoon of apple cider vinegar
• a pinch of cayenne pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon of Galilee Green Raw Natural Honey
• coconut milk for garnish (optional)

Directions

1. Heat the GGOO in a small soup pot over medium heat..
2. Add the onions, salt, pepper and cayenne and cook for about 5 minutes until they begin to soften. Then add the smashed garlic and ginger and cook for another 2 minutes.
3. Add the carrots and zucchini and cook for another 8 minutes, stirring occasionally.
4. Stir in the ginger, apple cider vinegar, and water.
5. Bring to a boil, lower to simmering heat.
6. Simmer until carrots are very soft. Approx 35 minutes.
7. Remove from heat and let cool slightly.
8. Using a hand blender immersed in the pot, blend until very smooth.
9. Add coconut milk and honey and continue to blend until very smooth.
10. Gently reheat and serve.