If you’ve been reading my blog for any length of time, you may have picked up that I have the immune system of a flea. Last year alone I came down with something nasty no less than seven times. By the seventh bout of illness, I knew that I needed to make some major life changes. I scaled back at work, I started doing yoga regularly, I’ve upped my water intake, and re-balanced my eating habits. While I’ve been far from perfect, I have noticed a big difference in my overall energy levels, my anxiety has been significantly more manageable, and it’s been months since I’ve had so much as a sniffle. Most everyone I know is currently plagued with one thing or another right now, and in an effort to stay germ free I whipped up this healing ginger carrot soup, from Hello Glow. Not only is it packed full of nutrients and anti-oxidents, it was insanely delicious, and ridiculously healthy to boot. It will absolutely be a staple in our house hold during cold and flu season from this day forward.
- 4 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 yellow onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 tsp. coconut oil
- 1 tsp. cayenne
- Salt & pepper, to taste
- 3 cups vegetable broth, warmed
- 1-inch knob of turmeric, peeled and roughly chopped
- 1-inch knob of ginger, peeled and roughly chopped
- Juice from ½ of a lemon
- Greek yogurt, sesame seeds, and/or coconut flakes, to serve
- On a parchment lined baking sheet, place your carrots, parsnip, onion and garlic. Toss with coconut oil, cayenne, salt & pepper.
- Bake at 350ºF for 15 minutes
- Place baked veggies in blender. Toss in the broth, turmeric, ginger and lemon juice and blend until smooth
- Serve in warmed bowls, topped with yogurt, sesame seeds and coconut flakes
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I’ve been sick since New Year, this soup was made for me! Let’s hope you’ll feel better in 2017 x
Jessica — NinetyCo
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