Gingered Carrot-Orange Soup

Gingered Carrot-Orange Soup
5 from 2 ratings
Fill 202 Print
Ginger helps stimulate pancreatic enzymes that help you stabilize your blood sugar and burn food as fuel, not storing it as fat.— Haylie Pomroy For more metabolism boosting foods, click here!
Servings
6
servings
Ingredients
  • 4 cup organic vegetable broth
  • ½ cup coconut aminos
  • 2 cups chopped carrots
  • 1½ cup sliced red onions
  • 1½ teaspoon ginger paste
  • 2 15-ounce cans garbanzo beans, drained and rinsed
  • 3 oranges, peeled and halved
  • peel of ¼ orange
  • ⅛ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground coriander
  • sea salt and black pepper to taste
  • 6 slices sprouted-grain bread, toasted
  • 6 cup fruit
Directions
  1. Heat a nonstick skillet over medium heat. Put ½ cup of the broth and the coconut aminos in the skillet and heat slightly. Add the carrots, onions, and ginger paste and cook, stirring, for about 10 minutes or until the carrots and onions are soft. Transfer to a mixing bowl. Add the remaining broth, beans, oranges, orange peel, cinnamon, nutmeg, coriander, and salt and pepper.
  2. Purée in a blender in batches until smooth. Transfer the soup to a large pot and heat gently. Serve the soup hot, with a slice of toast and
  3. 1 cup fruit per serving.
Recommended