Interesting name for our soup, isn’t it? I thought about calling it “Warming Carrot Ginger Soup,” which it is. However, it feeds the brain, cuts down on brain inflammation, and soothes and heals the GI tract so much that it needed proper credit!
Preparation and cook time: 45 minutes Serves 6-8
4 cups bone broth (or make it yourself) or organic chicken stock or broth
6 tablespoons Great Lakes Gelatin
4 cups pure water
¼ teaspoon Himalayan Pink salt
¼ teaspoon organic powdered ginger or 1.5 tablespoons fresh ginger, peeled
¼ teaspoon organic powdered turmeric or 1 Tablespoon fresh turmeric, peeled
¼ teaspoon organic powdered cumin
½ stick grass fed butter
4-6 garlic cloves, minced
1 pound carrots, peeled and chopped or sliced
½ bunch cilantro, chopped (optional)
Steam carrots until soft.
Heat up butter and add minced garlic, turmeric, ginger, cumin, and salt. Cook on medium low until garlic begins to smell and turn brown.
Place steamed carrots, broth, gelatin, spiced garlic butter, and water in blender or Vitamix. (You may have to do this in two batches depending on how big your blender is.) Blend thoroughly until everything is puréed. Add more salt and/or pepper to taste.
Reheat the entire mixture on the stove. Garnish with cilantro if desired and serve.
This soup packs healthy fat, good quality carbohydrates, and high quality, easy-to-digest protein! Enjoy!