Roasted Carrot Ginger Soup, Self Care, Double Digit Run with Pick-ups, November Miles

This soup is just what the doctor ordered this month…It’s nourishing, healing, flavorful, and healthy thanks to farm fresh organic carrots and fresh ginger. If using homemade bone broth like me, you’ll have yourself an even more silky, mineral rich, healing soup

And trust me, I am not only preparing my soups with my homemade bone broth, but also sipping on it almost daily. Besides nourishing foods, I have been getting massages, adjustments, acupuncture, and nerve injections to help with whatever I did to my back. I am thankful I have good insurance and the resources for these treatments because they can get costly, even after insurance pays out. I’ve also been foam rolling like crazy and hopping in my sauna whenever I can fit it in. It’s challenging to fit it in some weeks but I do my best.

This past Friday I was finally able to get in another double digit run…my 1st one since mid-October. I even through in one minute pick-ups after each mile which makes the miles fly by. My back is finally almost 100% so I am looking forward to a better December! November didn’t turn out much different than October.

Mid October I also received my last fall CSA box which included a few pounds of delicious carrots. I absolutely love everything about my weekly CSA box and visiting my local farmer’s market. I truly believe organic home grown veggies are much better for you and definitley more vitamin rich.

It’s amazing to me how you can turn these beautiful simple carrots into a rich tasting delicious soup. I used my homemade bone broth but If you want to make this vegan, replace the bone broth with homemade veggie broth or store bought. I promise you will love this soup either way.

Have you tried roasting your veggies verses sautéing them for soups? You’ll find your soup will be much more flavorful, not only because you are using freshly grown veggies, but also because you took the time to roast them. There is something about roasting fresh vegetables that make the flavors just pop.

You can use a mixture of both organic heirloom carrots and regular but if can’t find heirloom ones, regular ones work just fine

Why heirloom carrots and what are they actually?

Heirloom carrots are not only prettier since they come in a variety of colors, but I think they are also more flavorful. They are much harder to come by because they are harder to grow which is why they are less common in stores. Their seeds are much older, at least 50 years old, that were handpicked by farmers. If you spot them at your local market, they are definitely worth trying.

Because I purchase organic carrots (and other veggies), I do not peel my carrots before roasting. Plus there are lots of nutrients in the skin so my recommendation is to wash them good, place your carrots on a baking sheet and drizzle with olive oil. Sprinkle with salt and spices and roast for 30 minutes. The flavor is unlike anything you’ve ever tried!

How to Make this Roasted Carrot Ginger Soup

Once you’ve roasted your carrots, it’s time to whip up your carrot ginger soup, which is incredibly easy to put together!

1. Sauté your onions, garlic and ginger ~ use fresh ginger for a bolder flavor!
2. Add in your roasted carrots and bone broth or vegetable stock.
3. Bring to a boil and then let simmer for 30 minutes until all the flavors have melded together.
4. Add lemon juice or roast your carrots with lemon wedges.
5. I also added a couple scoops of my favorite Collagen9.
6. This is a great time to whip out your immersion blender, but you can also use a regular blender as well. Just combine everything together for a creamy soup.
7. Top with some red pepper flakes for an added kick and/or a dollop of coconut milk or cream for a creamier flavor.
8. This carrot ginger soup recipe freezes very well so if you have leftovers feel free to freeze for up to 6 months

ROASTED CARROT GINGER SOUP

INGREDIENTS:

• 2 lbs heirloom carrots (regular carrots work fine too!)
• 3 tbsp olive oil (divided)
• 1 tsp + 1/2 tsp sea salt
• 1 tsp dried rosemary (or 1 tbsp of fresh) ~ optional
• Lemons or lemon juice
• 1 large onion, diced
• 2 small garlic cloves, minced
• 2 tbsp freshly grated ginger
• 6 cups vegetable stock
• 1/4 tsp freshly ground pepper
• optional: 1/2 cup full-fat coconut milk, red pepper flakes for a kick

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Place carrots on a baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp sea salt, black pepper and optional fresh herbs or dried….I love rosemary. You can also add fresh lemon slices. Roast for 30 minutes.
3. Add remaining 1 tbsp of olive oil to a large soup pot on medium-high heat and add onions. Sauté for 5 minutes or until translucent.
4. Add in garlic and ginger and cook for 1 more minute.
5. Chop roasted carrots into bite-sized pieces and add to soup along with bone broth or vegetable stock.
6. Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
7. Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
8. Using an immersion blender or in batches with a regular blender, blend soup until smooth.
9. Stir in coconut milk if using.
10. Serve warm sprinkled with red pepper flakes, if desired.
11. Store in fridge for up to 1 week. Freezes well.

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What is your number one self-care recovery tool?

Definitley my sauna ~ it doesn’t hurt at much as foam rolling 😂

Are you racing anytime soon?

Christmas themed race or new years?

Favorite soup and do you make your own broth?