Slow-Cooker Ginger Carrot Soup
I am a firm believer in using spices to aid the body because it’s the most natural way. Once spice I’d like to make sure you’re aware of is Ginger. Gingerol, the bioactive substance in fresh ginger, can help lower the risk of infections. It has been shown to ease digestion and reduce inflammation. Consuming Ginger can also help if you are experiencing nausea; it soothes your stomach. Ginger root can be enjoyed fresh, powdered and even as a juice. However, adding it to your baked goods or soups is an easy way to add it into your diet. Ginger Carrot Soup is made in the slow-cooker so you can toss this in before you go to work, and have a delicious and healthy soup when you get home.
- 1 Tbsp. olive oil
- black pepper
- 1 1/2 lbs. carrots, peeled & cut into chunks
- 4 Tbsp. fresh ginger, chopped
- 1 clove garlic, peeled & minced
- 1 yellow onion, peeled & sliced
- 32 ounces vegetable stock
- 1 small can coconut milk
- Combine olive oil, ½ teaspoon black pepper, carrots, ginger, garlic, onion, and stock in a slow cooker.
- Cover and cook on low for 6 to 8 hours.
- Puree the soup with an immersion blender until creamy.
- Stir in the coconut milk.
- Season with salt and pepper, if desired.
- Serve and enjoy!