Cleansing Carrot-Ginger Soup

By courtneyepowell

Ingredients

• 1 T olive oil
• 1 yellow onion, finely chopped
• 2 lbs organic carrots, peeled and roughly chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 2 T grated fresh ginger
• 7 c vegetable stock
• 1/2 t sea salt
• 1/2 t freshly grated nutmeg
• 6 T Greek yogurt, to garnish
• 6 sprigs thyme, to garnish

Preparation

Step 1

In a large stockpot over medium=low heat, add olive oil and onion. Cook 5-8 mins, until soft and fragrant.

Mix in carrots, garlic, bay leaf and ginger and let cook, stirring from time to time, for 20 minutes more.

Add the stock, increase the heat to medium and bring to a slow simmer. Cook for 15-20 mins until carrots are fork tender. Remove bay leaf and discard.

Using an immersion blender puree until smooth (or carefully transfer to a food processor and puree).

Season with salt and nutmeg. Ladle soup into six bowls and garnish each with a dollop of yogurt and a sprig of thyme.