Creamy Carrot Ginger Soup with Creme Fraiche - Goodness Me!

Creamy Carrot Ginger Soup with Creme Fraiche

by Katie Mitton March 30, 2016 4 Comments

Creamy Carrot Ginger Soup with Creme Fraiche

This is one to bookmark as a favourite! We just released our newest issue of Nourish, our 80 page magazine with over 30 winter recipes, and this delicious soup was one of the best. The magazine also has a number of informative articles written by health experts on everything from the importance of vitamin D to easy ways to keep active in the cold weather to the benefits of probiotics. We've included a guide to 16 of our favourite products for winter, and there's also a letter from Janet Jacks at the beginning of the magazine. Haven't grabbed yours yet? They're available at all Goodness Me! locations for just $1.99. Each Nourish comes chock full of recipes, too, making them great to hold onto as collectibles.  

In our most recent issue, we did a soup feature and this Creamy Carrot Ginger Soup was one of the delicious additions to the section. In fact, we were so busy licking the bowls that we didn't realize we left out one of the main ingredients in the recipe--carrots! So, here's the recipe with all the ingredients intact so you can taste just how awesome this soup is.  

Creamy Carrot Ginger and Cilantro Soup

4 cups organic carrots, chopped
1 large organic onion, chopped
1 clove organic garlic, chopped
1 Tbsp. ginger, peeled and chopped
5 cups water
1-3” piece wakame
1 Tbsp. coarse sea salt
1 Tbsp. tamari
1 cup chopped cilantro
1 cup crème fraiche or sour cream  

Place everything into soup pot except for crème fraiche or sour cream.  Bring to a boil and let simmer approx. 30 minutes or until carrots are tender.  Puree.  Turn off heat and stir in crème fraiche.  Stir well to combine.  Serve.   Recipe by: Sandy Pomeroy




Katie Mitton
Katie Mitton

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4 Responses

Christina
Christina

March 01, 2016

Hi, this sounds delicious, but what could I use in place of wakame? And what can I use to make it vegan, just a vegan sour cream?

Katie Mitton
Katie Mitton

March 01, 2016

Hi Daniela, thanks for your comment! This is correct, and it’s not too much sodium—especially if you are using high quality, real, whole, mineral-rich salt and organic tamari. We need salt for so many things in the body, and that amount of sodium dispersed into an entire soup recipe is completely fine for most people! Let me know if you have any other questions :)

Daniela
Daniela

March 01, 2016

“1-3” piece wakame; 1 Tbsp. coarse sea salt; 1 Tbsp. tamari" sounds like a crazy amount of sodium. Is this correct? If so, is it healthful to add so much?

Katie Mitton
Katie Mitton

March 01, 2016

Hi Christina, you can simply omit the wakame and you can definitely use a vegan sour cream in place of the regular sour cream. Hope you enjoy!

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