Carrot Ginger Puree Soup with Vegan Grilled Cheese
I decided to share this recipe with the public audience, as it was reasonably easy, and I had a lot of clients ask me about it in the last couple of months.
I made this soup one evening, as I caught some stomach flu or got infected from not being too careful in the kitchen that week and most likely getting some bacteria infection in my stomach.
I could not eat properly, so I decided to whip up something with lots of bacteria-killing Garlic that would taste great and soothe my stomach.
Now, I typically enjoy using Bone Broth simply because Natural bone Broth is high in Collagen, which helps soothe the walls of the stomach, especially when there is aggravation or inflammation. However, they were out of the Bone Broth I wanted at Kardish, so I settled for Organic Vegetable Stock from Farm Boy😏 haha. Obviously, it was still a fantastic, healthy choice.
Recently, I have been on a major Carrot theme. Every morning, I juice carrots, beets, lemon, and ginger and drink the juice before my morning coffee. As a result, I had lots of Carrots in the fridge to use and create this easy-peasy soup.
Perfect for any stomach aggravation, ulcers, or inflammation, as well as stomach flu or any infection, as the amount of Garlic in this soup will scare all the viruses and bad bacteria away! 😉
Enjoy!
Carrot Ginger Soup with Vegan Grilled Cheese
Ingredients for the Soup
8 Large Carrots
1 Medium White Onion
1 Bulb of Garlic
28 grams of fresh Ginger
1 Litre of Vegetable Stock or Bone Broth
1 Can of Organic Coconut Milk
Himalayan Salt and Black pepper to Taste
1/8 Tsp of Turmeric
2 Tablespoons of Chopped Parsley
1.5 tbsp of Avocado Oil
Ingredients for the Grilled Cheese
Two Slices of Ezxekial Bread
Two Slices of Vegan Mozzarella Cheese
To start, grab a medium-large pot that is fairly nonstick. I like The Rock Kitchen brand Pots for Soups.
Grab your Avocado Oil, pour about 1.5 tbsp into the Pot, and bring the Pot to Medium Heat, a level of 4/5
Dice your White Onion, and throw it in the Pot when hot. Bring the temperature down to Mild Medium, a level 3/5. You don’t want to burn the White onion while chopping up your Garlic bulb and Piece of Ginger. Chop the Garlic and Ginger, throw it in the Pot, and stir. While letting the onion, garlic, and ginger fry up, peel and chop all your carrots and throw them into the Pot.
Once you start to see the Garlic, Ginger and Onion slightly soften and brown, pour in the whole litre of Vegetable Stock or Bone Broth.
Throw 1/8 tsp of Turmeric, Himalayan Salt, and Black pepper to taste; Stir.
Bring the Soup to a boil on high heat 5/5, then lower the heat to mild-medium 3/5. Let it simmer and cook for 10-15 minutes until the carrots soften.
Once the Carrots have softened, turn the heat down to a mild 1.5/ 5 on your stove.
Take your Handheld Emulsion Blender and puree the whole Soup until thick. You can leave some chunks in or fully blend it into a puree.
Finally, add the can of coconut milk while stirring. Blend it with the Emulsion Blender once again to achieve your desired consistency.
Warm up the Soup to about Mild Medium Heat, a level of 2/5, and Cover with a Lid.
In the meantime, Prepare your Grilled Cheese.
I use my Oven because I do not have a Toaster, but if you have one, place your Ezekiel bread in the toaster and let it warm up. Once it has gained its desired light crispiness, slap on the Vegan Mozzarella Cheese, one strip on each slice of bread. Return to the toaster until the Cheese has melted.
Once melted, remove the two slices from the toaster and bring the two slices of bread together where the Cheese meets. 😏
Cut the Grilled Cheese in Half.
Pour a nice pot of carrot-ginger soup, chop some parsley, and throw it on top for presentation with an extra dose of calcium.
Dip your Grilled Cheese in the Soup and Enjoy this rich, Healthy, delicious, guilt-free Soup for Lunch or Dinner!
