This recipe I made for the family a few weeks ago. Layla ate 3 bowls full one day, then 2 the next and even had it for dinner a third night! This recipe could easily be Vegan if wanted.
Here is how I made the soup. I am calling it Layla's carrot soup because clearly she is a fan.
Layla's Carrot Ginger Soup
1 heaping Tbsp fresh garlic, chopped
Big pinch of ginger or 1 Tbsp. fresh ginger (I added this to taste)
9 Medium Carrots: Make sure these are in season and have a great taste
*buying local carrots is the best way to ensure you are getting the most vibrant carrot flavor.
1/4 Olive oil (coconut oil also works great)
2 Cups Chicken stock (Or veggie of course)
1 Cup whole milk (or soy)
1 Small onion, diced
1 Tbsp Maple syrup
1 tsp black pepper
Heat oil and 2 Tbsp. broth, onions, ginger and garlic in soup pan. Saute for a minute or 2.
Add remaining broth, milk, pepper, syrup, and carrots. Bring to a simmer and heat until carrots are soft. Take off stove and let cool for a few minutes.
Use immersion blender and puree. You can also use the blender but make sure the soup has cooled a lot!!
ENJOY!!!
I also have to share a picture from our recent photo shoot with Strawberry Patch Photography.
