Ginger. Carrots. Sweet potatoes. Bring on the beta-carotene, vitamin C, potassium and vitamin E!
Ginger carrot soup
1 pound of carrots, peeled and cubed (about 1 inch)
1 large sweet potato, peeled and cubed (about 1 inch)
1 small white onion, thinly sliced
3 cloves of garlic, skin removed
salt and pepper
3 tablespoons of extra-virgin olive oil (or coconut oil)
3-4 cups of chicken or vegetable broth
1 tablespoon finely grated ginger
1 pinch of cinnamon
Preheat oven to 400 degrees. Toss the carrots, sweet potato, onion and garlic cloves with salt and pepper and the oil. Place on a large baking sheet and roast until tender, about 25-30 minutes.
Heat 4 cups of broth on the stove in a small saucepan and bring to a low simmer.
When the vegetables are done, let cool for a bit and transfer to a blender. Add 3 cups of the warm broth to the blender, the grated ginger and a pinch of cinnamon and puree until smooth (make sure the lid is secure!). You may need to add more broth. If so, add 1/4 cup at a time to reach desired consistency.
Transfer the soup to a saucepan and heat on low until ready to serve. Serve with a squeeze of lemon. Garnish with cilantro. (I added a dollop of Greek yogurt, but it’s not necessary).