I’ve been making this hearty, nutritious, insanely delicious soup for awhile now. It’s probably my favorite soup of all time, so I make it quite a lot. It’s perfect for when you don’t feel like cooking but want the satisfaction of a home cooked meal. It’s super simple to prepare and has always impressed my dinner party guests. I picked up the recipe from a cleanse that I participated in a few years ago. The initial recipe was fairly bare bones as it was created to cleanse you. 🙂 Coconut oil, water, onions, ginger, carrots and ume plum vinegar. I loved it so much that once I was off my cleanse I started to build upon it and it became a weekly staple in my home. If you haven’t tried ume plum vinegar I would definitely recommend it. It’s got a slightly sour, slightly sweet, very salty flavor that can add such a delightful flavor profile to soups, dressings, marinades, etc. A little goes a long way with this stuff so don’t overdo it. I find I can usually omit most of the salt from the recipe if I’m using this vinegar.
Carrot Potato Soup– This fed 2 adults and a toddler for one dinner and lunch the next day
Ingredients (I use organic produce 95+% of the time, sometimes it’s unnecessary, stay tuned for an article going into more depth on that.)
- 4 cups bone broth (I use bone broth because of how nutritionally dense it is, you can substitute veggie broth or water to make this vegan)
- 4 tbsp coconut oil
- 2 tbsp ghee (you can use butter if you don’t have ghee or for a vegan option , omit and up your coconut oil by 2 tbsp)
- 5 large carrots
- 1 medium peeled russet potato (sweet potato would be delicious too)
- 1 medium onion
- 2 inches of peeled ginger
- 3 cloves of garlic
- 1-2 tbsp ume plum vinegar, depending on how much salt you use
- salt to taste
- pepper to taste
- Chop up all of your veggies, garlic and ginger
- Heat coconut oil and ghee in a large pot on medium heat
- Once hot, place onions in pot and saute for 5 minutes or until translucent
- Add the rest of your veggies including ginger and garlic, salt as desired
- Mix and cook all together for 5 more minutes
- Add the 4 cups of whatever liquid you are using and raise the heat to high
- Once boiling, turn down heat to low, place lid on pot and simmer for 20 minutes.
- Once done simmering, take off heat and add ume plum vinegar and more salt if needed and pepper as desired
- With a hand held immersion blender, blend soup until smooth and creamy (If you don’t have an immersion blender, use a regular blender)
- Transfer soup to bowls and enjoy!