Savory Ginger Carrot Soup

6 servings

This lively soup is a wellness bonanza, with ginger and spices that both enhance the flavor and give your immune system an extra boost. The ginger is potent, so adjust according to your preference. Enjoy it hot, poured over a warm bowl of rice or quinoa as a nourishing meal, or hold the beans and serve it cold for a light and refreshing summer bisque.

Ingredients:

• 1 onion, peeled and chopped
• 5 ½ cups water
• 4 cups carrots (peel on is fine), coarsely  chopped
• ½- to 1-inch piece of fresh ginger, unpeeled
• 3 cubes or teaspoons vegetable bouillon
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 tablespoon honey or ½ teaspoon stevia
• ½ to 1 teaspoon salt
• 2 cups cannellini beans, precooked
• ½ cup roasted sunflower seeds for topping (optional)

To prepare beans from scratch, soak for at least 8 hours or overnight.  Drain and rinse after soaking, then add to a large stockpot and fill with water to cover the beans by at least 6 inches.   Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 ½  to 2 hours.  Drain and rinse.

Add the onion, carrots, and ginger to a large saucepan with ½ to 1 cup water (about ½ inch) and simmer, covered, over medium heat until soft and translucent, 10 to 12 minutes.  Remove pan from heat and let stand, covered, for 5 minutes longer. Pour the mixture into a blender or food processor with the remaining ingredients, except for the beans.  Puree until soup is smooth and creamy, then pour mixture back into pan, add beans, and reheat to serve.  Top with sunflower seeds if desired.

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