Carrot Yam Ginger Soup – GFCFSF

June 27, 2014

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Carrot Yam Ginger Soup - GFCFSF

6 cups of vegetable or chicken broth
10 carrots
3 stalks of celery
1 large yellow onion
1 large yam
3 tablespoons of chopped ginger
3 cloves of garlic
A small handful of fresh oregano and fresh thyme (2 tablespoons)
Extra virgin olive oil
Salt and pepper, to taste
2 tablespoons of Coconut Aminos
1 teaspoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of curry powder (optional).
Chive for garnish, optional

Chop all the vegetables into cubes. Sauté veggies and garlic with olive oil on high heat for 10 minutes or so to sweat them. Add herbs. Then add broth into the pan and bring it to boil. Simmer it for about 20 minutes until the veggies are done. Add freshly ground ginger and other spices into the pan. Mix it well and transfer it into a blender or use an immersion blender. Blend it until it's smooth, then put it back in the pan. (You'll have to blend it in two batches in a regular blender). Garnish with chopped chives (if using) and serve!

Carrot Yam Soup
Carrot Yam Soup