Immune Boosting Carrot-Ginger Soup
SERVINGS: 1
INGREDIENTS
- 3 small purple potatoes, not peeled
- 1/2 yellow onion
- 1 cup frozen carrot
- 1/2 cup frozen butternut squash
- 1 garlic clove
- 1 small ginger piece (1/2 the size of the garlic clove)
- 1/2 tsp flax seeds
- 1/2 tsp turmeric
- 1/2 tsp maca powder
- 1/2 tsp olive oil
- a pinch of salt
Toppings
- raw almonds
- hemp seeds
METHOD
In a pot with boiling water, put the potatoes (washed and cut in half) and the onion (cut). Cook over medium heat for 10 minutes, then add the carrots and the butternut squash and cook for another 10 minutes.
In a blender, put the carrots, butternut squash, potatoes and onion with a little bit of the water you used to cook them. Add the rest of the ingredients and blend. Add additional water to achieve the desired consistency.
Top with raw sliced almonds and hemp seeds or anything else you desire. 🙂
