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Carrot Ginger Soup

This is one of my favorite fall and winter recipes. It is especially good if you’re feeling a cold coming on. Something about the ginger feels wonderful on your throat.

Carrots are high in beta carotene – a powerful antioxidant that is particularly healthy for your skin and immune system. Beta carotene is only absorbed well if you eat it with fat, so please don’t cut out the butter and cream. It serves a purpose beyond good flavor!

I use homemade chicken stock in this recipe, which gives it an incredible rich flavor and texture (plus all the minerals and gelatin from REAL stock!). If you’re in a bind, you can use water (I skip the store bought due to all the sketchy ‘natural flavors’, which is code for hidden MSG.)




2 tablespoons butter

2 medium onions, peeled and chopped

6 cups chicken stock

1 lb carrots, peeled and sliced

2 tablespoons grated fresh ginger

2 cloves garlic, minced

1/2 cup heavy cream

Salt and pepper

In a large pot, over medium high heat, cook onions and carrots in butter for ~10 minutes.

Add broth, ginger, and garlic. Cover and bring to a boil.

Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and puree with an immersion blender (Alternately, carefully puree in a blender in batches. I prefer not to puree hot liquids in a blender for safety reasons.)

Stir in cream, salt and pepper. Cook over high heat until hot.

Ladle into bowls and eat!

ready for eating! Photo: Lily Nichols

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Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition and exercise. Her work is known for being research-focused, thorough, and unapologetically critical of outdated dietary guidelines. She is the author of two bestselling books, Real Food for Pregnancy and Real Food for Gestational Diabetes.


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