Hello my name is Malcolm with Healthava and today I’m going to be showing you how to make a super healthy and delicious carrot ginger soup.
The first step in making our carrot ginger soup is to get a saucepan and put it on medium heat to warm it up a little bit and use about two tablespoons of olive oil and get that started heating up.
Now with almost any soup that you make, we’re going to start with salting some onions and also some garlic and ginger, just for flavor. We’re gonna saute the onions until they’re a little translucent.
And they just barely start to caramelized. I have about four cloves of garlic and about one inch of ginger in this that I’ve chopped very finely.
And I’m just going to throw that in with the onions. Stir it up.
I like to add salt. As I cook it helps you develop the flavor a little bit more so you don’t have to add as much salt at the end to get it to taste the way you want. So just gonna let that sizzle for a little bit.
I can turn the heat up just a little bit. Now, once the onions are salted, and a little translucent. I’m going to add the carrots because this is after all a carrot ginger soup.
And we’re going to saute those with the onions until they get tender, and then we’re going to add our final liquid and bring that to a boil, in order to make our soup.
We also have another ingredient that we’re going to be adding today. We have turmeric. You have probably seen it in curry powders, or just powdered turmeric in the spice aisle.
And today we’re actually using fresh turmeric in the soup. It is super healthy an builds your immune system and it’s great in the wintertime to help keep you healthy and keep colds and flu away.
Now, if you’ve never seen fresh turmeric before It looks a lot like ginger. They look almost identical except for the inside the turmeric is a bright yellow, and the ginger, of course, as we all know is a pale pale yellow.
So I’m just going to put those down. And at this point I’m also going to add a few strands of saffron as a lovely flavor. And it also is going to heighten the yellow flavor the yellow color of the suit.
So our onions have cooked down a little bit and they’ve started to develop some nice color so I’m going to add the carrots to this.
Let those saute and add a little bit more oil. I’m gonna throw this fresh ground grated turmeric in.
Now one trick that I love to use when I’m when I’m preparing fresh ginger or Turmeric is to grate it on a box grater or a microplane, which is a tool that’s very similar to a greater, and you want to use the smallest gauge that you have on this box grater, and you know you don’t even have to peel the turmeric because when you run it through the grater, it’ll just kind of comes right off.
And you can do the same thing with your ginger pealing in between all those little nooks and crannies of the ginger root.
So at this point. My carrots have sauteed a little bit you can leave them to start a little bit longer if you want or you could go ahead and add your liquid at this point, I’m going to be adding about two cups of water. You can also use vegetable stock if you want.
Cover your carrots. I’m going to turn the heat up all the way and I’m going to bring this to a boil. And once it comes to a boil, we’re going to turn the heat down and let it simmer until the carrots are tender.
So to blend the soup, we’re going to use a Vitamix blender. This has a very powerful engine and it does a great job at pureeing dishes like soups and dips and all kinds of things.
But one thing that you have to know it when you’re blending a hot liquid is to work in small batches and to start at a very slow speed and build up the speed to puree the soup, even more.
And the reason for that is that if you start on high. It could explode out of the top of the blender and you could really get a nasty burn.
So we’re going to start with just labeling a few, few ladles into the VitaMix.
And then I’ve got a towel that I’m going to cover the top of this with I’ve got it folded up several times just so that you know in case any splashes up it doesn’t get on your hand and burn you.
double check blender to make sure that it’s set on a low speed, and I’m going to turn this on for 15 secs
You can alternatively, just cool the liquid down and then blend it and reheat the whole thing when you’re ready to serve that’s definitely one way to do it that’s very very safe.
So I’m just gonna pour this to a bowl and I’m going to do my other batch.
Alright, so we finished all of our blender work now and it’s time to finish the soup. So I’m just going to do a dash or two of hot sauce.
This is a little habanero pepper sauce but you could use any hot sauce that you have on hand, you could do sriracha, you could do a chili paste.
Then we have our organic Temari I’ve done about a half a tablespoon thought that I’m going to take about half a lemon.
I’m gonna squeeze that in making sure to catch the seeds. So we’re not eating those.
A little coconut milk bought a quarter of a cup. I’m just gonna give it a nice start.
And we’ll do one final taste and finish the seasoning with salt and pepper as needed to present this lovely and healthy soup.
You’re going to ladle some out into your bowls. And then add some freshly chopped chives here.
And there you have our lovely and delicious carrot ginger soup. Thank you for joining me, and I hope you liked the recipe. Thanks for coming. I look forward to making more recipes for you in the future.