Nutritious Carrot & Ginger Soup

Looking for a delicious and nutritious soup that can be enjoyed in any weather? Look no further than this easy carrot and ginger soup! Not only is it packed with vitamin A and immune fighting vitamins, but it can also be served hot or cold to accommodate the ever-changing Midwest climate. For the perfect pairing, I recommend enjoying this soup with a hearty bread like sourdough or rye. And for those looking for a healthier alternative, you can easily substitute the butter for olive oil and the heavy cream for fat free half and half. As always, happy cooking!

Ingredients:

- 2 tablespoons butter

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 tablespoon grated ginger

- 6 medium sized carrots, peeled and chopped

- 4 cups of vegetable or chicken broth

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cinnamon

- Salt and pepper to taste

- 1/4 cup heavy cream and pumpkin seeds (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

2. Add the minced garlic and grated ginger to the pot and cook for another 2-3 minutes until fragrant.

3. Add the chopped carrots to the pot and stir to combine with the onion, garlic, and ginger. Cook for 5-7 minutes, until the carrots start to soften.

4. Pour in the vegetable or chicken broth, making sure all the vegetables are submerged. Add the ground cumin, coriander, and cinnamon to the pot. Stir to combine.

5. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes

6. At this point you may also add in the heavy cream ( or fat free half and half for fewer calories).

7. Once carrots are cooked completely through transfer to a blender and blend till smooth. **You may also use an immersion blender if you don't have a blender on hand

8. Serve this soup hot or cold with your favorite sandwich, crackers or chips!