RECIPE: carrot and ginger meal soup

By Véronique Cousineau; Naturopath; RHN

Soups are naturally comforting in addition to being easy to make. We are easily charmed by their silky textures and salty tastes. However, vegetable soups are often low in protein and are therefore not very filling.

Here is a soup meal recipe that will satisfy your taste buds, but which will also keep you satisfied for a few hours thanks to the good sources of protein. To your cauldrons! 

Preparation: 5 minutes Cooking : 25 minutes Level: Beginner

Ingredients

• 2 tbsp. tbsp organic virgin coconut oil 
• 1 medium sized organic yellow onion, diced
• 3 cloves of local organic garlic 
• 1 piece of grated organic ginger root 
• 1 tbsp. organic turmeric powder tea
• 1.5 pounds organic local carrots, diced
• ½ head of organic cauliflower, cut into large pieces
• 5 cups of vegetable broth organic, reduced salt
• 1 ½ cups of chickpeas organic cooked, rinsed and drained
• Young organic shoots (germinations)

Approach

1. In a medium-sized pot, brown the onion in coconut oil. Add the garlic and ginger.
2. Incorporate the turmeric powder and then stir until the mixture becomes fragrant.
3. Add the carrots and cauliflower then mix everything for a few minutes.
4. Add the vegetable stock, bring to the boil and simmer gently for 20 minutes.
5. Add the chickpeas then continue cooking for 5 minutes.
6. Remove from heat and blend.
7. Serve with a handful of young shoots of your choice.

Enjoy your food!