| Ingredients: |
6 carrots
1 medium onion
1 teaspoon sea salt
4 cups water
6-inch piece fresh ginger, juiced
Fresh parsley to garnish
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| Directions: |
- Wash, peel and cut carrots and onion into chunks.
- Place vegetables and salt in a pot.
- Add water and bring to boil. Cover with a lid.
- Simmer on low heat for 25 minutes.
- Transfer soup into blender, adding water if necessary to achieve desired consistency.
- When blending is done, squeeze juice from grated ginger and add to soup.
- Garnish with parsley.
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| Notes: |
- For extra flavor, sauté vegetables before cooking.
- Substitute carrots with squash, parsnip or beets. Squash and beets need 35 to 40 minutes to cook.
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