Vegan Carrot Ginger Soup

I keep my ginger root (and turmeric for that matter) in the freezer, which makes it easier to handle. Then I’m able to use a cheese grater to “chop” it. Easy!
Also, I do not peel carrots, but scrub them well with a brush. Lastly, when blending any hot soup, it’s best to let the soup cool for at least 10 minutes, and only fill the blender halfway. Usually it will take a couple batches. All this is done to avoid an explosion, and carrot soup on the ceiling!!

You’ll need:

2 lbs carrots, chopped into 1″ pieces

1/3 cup grated ginger

1 medium onion, chopped

1 1/2 cups orange juice

1 tbsp agave nectar

6 cups vegetable stock

3 tbsp light olive oil

1 tsp turmeric

1 tbsp salt

A dash of nutmeg

In a large soup pot, saute onion in olive oil until translucent. Add all but 1 cup stock and all the carrots. Bring to a boil and cook until carrots are fork tender. Stir in seasonings and remove from heat. When sufficiently cooled, blend in batches and return to stove. Add in the last cup of stock to reach desired consistency. Lastly, stir in agave nectar and orange juice! Keep in mind that not only are you about to enjoy a tasty soup, but your body will thank you – ginger is incredibly healthful!