Divinely Nourishing Cultivate a nourishing relationship with food
  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • Slow Cooker Oatmeal
      • Overnight Oatmeal
    • Salads >
      • Beet Salads
      • Broccoli Salad
      • Curried Quinoa
      • Kale Salad
      • Quinoa Salad
      • Spicy Apple Salad
      • Warm Spinach Salad
    • Soups >
      • Carrot Ginger Soup
      • Cauliflower Soup
      • Chunky Mushroom Soup
    • Vegetable Dishes >
      • Basil Pesto
      • Brussel Sprouts
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • Eggplant Strata
      • Mushroom Risotto and Scallops
      • Quinoa Kale Bowl
      • Scallops with Pea Puree
    • Nut Butters, Seeds & Milks >
      • Almond Butter
      • Almond Crackers
      • Almond Flour
      • Almond Milk
      • Cashew Nut Butter
      • Chia Seed Pudding
      • Coconut Milk
      • Soaking Nuts and Seeds
    • Turmeric Ginger Tea >
      • Golden Paste
  • Resources
    • Newsletter
  • Contact

Ginger Carrot Soup

This is the best soup for a fall/winter warm-up! And it's extra easy when made in a crock pot.
​

2 lbs carrots, cut up
1 1/2 inch of fresh ginger, peeled and grated (or 2 tsp powdered)
1 yellow onion, chopped
4 cups chicken broth

Ginger Carrot Soup with finely grated cashews on top.
Wash the carrots and peel if desired. Cut them into 1/4 inch pieces. Peel and grate some of the fresh ginger; the remainder can go into the soup whole or cut into pieces.
Place all the ingredients into a soup pot and cook for about 30 minutes or until the carrots are tender. If using a crock pot, I let the carrots cook for around 4 hours on low. Test them for done-ness.
After the carrots are cooked, remove the ginger pieces if you included any chunks, and use an immersion blender or a regular blender to process the ingredients into a nice creamy texture. Add more chicken broth if necessary for the proper consistency.
Add some salt and pepper and cashew nut butter to this soup for added flavor. Garam masala and/or curry is a great addition.

Sprinkle some finely ground raw cashews on top and bon appetit!


HOME
COACHING
COACHING FEES & PACKAGES
COMPLIMENTARY CONSULTATION
ABOUT
TESTIMONIALS
CLASSES & WORKSHOPS
BLOG
NEWSLETTER
RECIPES
RESOURCES

CONTACT
Picture
Picture
Picture
Picture
Join the Divinely Nourishing email list
Picture
Picture
Picture
Deborah Cort, LLC - Divinely Nourishing
Please use your discretion when using any information or recipes shared on this website. Thank you.
©COPYRIGHT 2021 ALL RIGHTS RESERVED
Website Accessibility
Privacy Policy

  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • Slow Cooker Oatmeal
      • Overnight Oatmeal
    • Salads >
      • Beet Salads
      • Broccoli Salad
      • Curried Quinoa
      • Kale Salad
      • Quinoa Salad
      • Spicy Apple Salad
      • Warm Spinach Salad
    • Soups >
      • Carrot Ginger Soup
      • Cauliflower Soup
      • Chunky Mushroom Soup
    • Vegetable Dishes >
      • Basil Pesto
      • Brussel Sprouts
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • Eggplant Strata
      • Mushroom Risotto and Scallops
      • Quinoa Kale Bowl
      • Scallops with Pea Puree
    • Nut Butters, Seeds & Milks >
      • Almond Butter
      • Almond Crackers
      • Almond Flour
      • Almond Milk
      • Cashew Nut Butter
      • Chia Seed Pudding
      • Coconut Milk
      • Soaking Nuts and Seeds
    • Turmeric Ginger Tea >
      • Golden Paste
  • Resources
    • Newsletter
  • Contact