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Carrot Ginger Soup
Print Friendly
6
Minutes
9
Ingredients
2-4
Servings
60
Calories
2
Points®

This soup is as healing as it is delicious as both ginger and turmeric are proven anti-inflammatories.

Ingredients
  • 2 cups carrots, cut in to 1 inch pieces (peel them or not, it’s up to you!)
  • water
  • 1 teaspoon fresh ginger,  grated
  • 1/8 teaspoon turmeric
  • 2 pinches cardamom
  • ½ cup apples, chopped
  • ½-3/4 cup chicken stock
  • 3-4 tablespoons Greek yogurt
  • Kosher salt and black pepper, to taste
Directions
  1. Place carrots in your large smartbowl™ and submerge in water. Place the lid on the smartbowl, seal, and press the valve to release the air. Microwave for about 6 minutes or adding time, in 30-second intervals, until a fork can pierce the carrot without resistance. Place the lid back on the smartbowl, press the valve to release air and let stand for another two minutes after cooking. Strain and reserve about ¼ cup of the cooking liquid.
  2. Add the apples and spices to the smartbowl™. Blend using an immersion blender as you pour in stock and reserved water, in a slow, steady stream, until you’ve reached a consistency you like. You might want to heat it again to bring to temperature.
  3. You may fold in the Greek yogurt or use it as a topping to the soup.

Tip: For extra flavor, try adding ½ cinnamon stick, 2 cloves, ½ star anise and an allspice berry to the water in which you cook the carrots- just remember to scoop them out before blending, or you’ll have a bitter mess.

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