Carrot Ginger Soup with Lime

Are you a ginger lover like me?

Carrot ginger soup is one of my favorites, and now that I can make it in minutes in the Instant Pot it is easier than ever- ( of course I included directions for the stove top as well)

The bright orange color, the tangy twist of lime and the subtle hint of ginger makes this delightful soup perfect for the beginning of fall. It's definitely a fall day. It's 62 degrees, cloudy, and the leaves are starting to fall.  Perfect time to make an easy soup for dinner.

I have to admit that this soup is not for everyone- you gotta like carrot soup and you gotta like ginger. 

Personally, I love both- but my husband and my friend Laura were not fans! I was disappointed that they didn't love my soup and considered not posting the recipe, but I had another bowl and still loved it!! Then I served it to some ginger lovers and they raved!!

Because ginger and garlic both have antiviral and antibiotic properties, I almost feel like this soup is therapeutic for colds and flu. 

So it's up to you- it's an quick and easy soup that is loaded with antioxidants, beta carotene, vitamins and fiber.

In addition, carrots are one of the five vegetables that actually are easier to absorb their nutrients when they are cooked, not raw. Do you know the other four? ( see notes at bottom of page)

If you try this simple healthy soup, let me know what you think
.By the way- it is a zero point soup of weight watchers !!

Zero point soup on Weight Watchers

Ingredients: 
6 large organic carrots, scrubbed and sliced
1 knob of ginger, peeled or 1 frozen ginger cube * see notes
3 cloves of garlic, sliced or 1 cube * see notes
1/2 teaspoon of turmeric
1/8 teaspoon of cracked pepper
4 cups of vegetable broth
2 cups of water
Juice of one fresh lime
Optional: coconut or almond milk

Directions for Instant Pot: 
Place carrots, ginger, garlic , broth and water in IP. Secure lid, close steam gadget, and set manual to pressure cook for 4 minutes. When done, release steam manually according to manufacturer's directions. When all steam is released, remove lid and if you used fresh ginger, carefully remove from soup. Using an immersion blender, blend soup until creamy. Add fresh lime juice and serve.

Stove Top Directions:
Place carrots, ginger, garlic, broth and water in a soup pot. ( you may need additional liquid for this method as some will evaporate while cooking.  Bring to a boil and simmer until carrots are soft. Remove ginger ( if used fresh) and blend with an immersion blender until smooth and creamy. 

My Notes: 

1. What is a garlic or ginger cube? Trader Joe's and many supermarkets sell a brand of frozen cubes of herbs like basil, ginger, parsley, dill and garlic that are really convenient. I like to use fresh, but I keep some frozen cubes in the freezer for convenience if I am out of the product or just in a hurry. Their website shows their products Dorot Herbs.

3. I use #Tabatchnick vegetable broth or #Whole Foods 365 Organic vegetable broth

2. Five vegetables whose nutrients are absorbed better when cooked: 
carrots, tomatoes, asparagus, pumpkin, spinach.

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