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
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