After two consecutive weekends of traveling, I’m feeling the need for a good detox and some home-cooked meals. This soup is a breeze to make, and it helps your body get back on track. I love the ginger in this recipe because it eases bloating—a common issue after eating out frequently. The garlic can help ward off colds and boost your immune system. I like to add a touch of local maple syrup for its allergy-fighting properties and a hint of sweetness.
Given that I enjoy couponing and freezing nearly everything I cook, I make this soup with frozen carrots and onions—it turns out perfectly every time! If I don’t have petite snacking carrots on hand, I use a food scale to measure the diced carrots I keep frozen. I usually buy a 3-pound bag from Costco, then peel, dice, and flash-freeze them so I always have carrots ready for my soups. If you do have petite snacking carrots, just grab a regular 16-ounce bag, and you’re good to go! Dinner should be this simple.
I prefer using my dutch oven for this recipe, but a large stock pot would suffice as well. Since this soup will be blended, it’s advisable to avoid using cookware with Teflon coating. Opting for a non-coated pot allows you to blend the soup directly in it, minimizing cleanup—a real bonus when striving for a fuss-free meal!
I usually accompany this soup with my homemade Rustic Crusty Bread. Crafting it myself ensures full control over the ingredients, and the simplicity of the recipe helps me rejuvenate my body effortlessly.
