Enjoy this comforting carrot soup recipe, which combines the tasteful combination of fresh ginger, cilantro and orange juice. This bright orange pureed soup is full of vitamin C and may help to fight off winter colds and flu. Rachelle enjoys eating a small bowl of this soup with grilled fish for supper, or with a 6” whole wheat tuna and veggie wrap for lunch. The soup freezes well and tastes especially great when made with local organic carrots.

Carrot Soup with Ginger, Orange and Cilantro 

1 ½ cup chopped onion
¼ cup water
3 cups diced and peeled carrots
1-2 TBSP freshly minced ginger
1 ½ cup vegetable stock or water
½ cup orange juice
¼ cup chopped fresh cilantro
Freshly ground pepper

In a large saucepan cook onions on medium heat in ¼ c water until softened. Add carrots and cook 3 more minutes. Add the ginger and ½ vegetable stock. Heats on low for 15 minutes or until carrots are cooked. Remove from heat and let cool. Pour mixture into a blender with orange juice, spices and remaining vegetable stock. Mix well, reheat and serve as a vegetable serving for lunch or supper. This soup tastes great with a whole wheat tuna andwich or tossed garden salad on the side. Enjoy!

This recipe is posted compliments of Positive Change Nutrition, www.rachellewood.ca