Carrot and Ginger Soup Recipe

I got this recipe from Spark Recipes and made a cou­ple changes… I love this soup :) hope your Crohn’s Belly does too!

INGREDIENTS

  • 1 tbsp olive oil
  • 1–1/2 cups onions (chopped)
  • 2–3 cloves gar­lic (minced)
  • 4 cups fresh car­rots (diced)
  • 1 to 1.5 tea­spoons gin­ger (freshly grated)
  • 4 cups veg­etable broth (or water) — I used organic chicken broth
  • 1/4 cup orange juice
  • 3 cups rice milk
  • salt and pep­per to taste

INSTRUCTIONS

  • Saute’ the olive oil, onions and gar­licin the bot­tom of a large pot until the onions are translu­cent (3–4 minutes).

IMG_4776

  • Add the car­rots, gin­ger, and broth.

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  • Boil until the car­rots are very ten­der (30–35 min­utes). Puree the mix­ture in a food proces­sor or blender (be care­ful, it’s hot!).
  • Return the mix­ture to the stove. Heat until warm.
  • Add the orange juice and rice milk. Do not boil!
  • Salt and pep­per to taste. Serve immediately.

I enjoy eat­ing my soup with avo­cado slices on top and on the side my Gin­ger Gar­lic Chicken Pat­ties. IMG_4791Num­ber of Serv­ings: 6

 

About the author

Sarah Choueiry

I’m on a life jour­ney to find health through love, com­pas­sion and edu­ca­tion. This has been a jour­ney that started before I even knew it had begun, at the age of 12. My name is Sarah Choueiry, and I am what I like to call a Crohnie. I am the CEO and Founder of The Crohn's Journey Foundation.