Recipe: Tumeric Ginger Carrot Soup

This simple soup is loaded with anti-inflammatory ingredients that will help you recover from a long adventure, and loads of nutrients to fuel you up for the next one. 

It travels well in our Shoulders of Giants insulated growlers. Those will keep it warm for up to 12 hours, or chilled for 24.

Nutritional info (per serving):

• Total calories: 220
• Total fat: 12 grams
• Total carbohydrates: 25 grams
• Total protein: 5 grams

Ingredients (makes four servings):

• 12 carrots, peeled
• 2 tbsp. olive oil
• 2 tsp. dried turmeric
• approx. 1 in fresh ginger, peeled
• 1 bunch fresh basil
• 3 cups chicken bone broth, low sodium chicken broth or low sodium vegetable broth
• 1 can coconut milk (light or full fat)
• sea salt and black pepper, to taste
• fresh cilantro or basil (for garnish)

Directions:

• Preheat oven to 400 degrees and line a large baking sheet with foil. Spray with coconut oil or olive oil cooking spray.
• Cut the carrots in half lengthwise and widthwise and place on baking sheet, cut side down, in an even layer. Toss with 1 tbsp. olive oil.
• Place carrots in the oven and let them roast for about 20 minutes or until fork-tender.

• Combine carrots and remaining ingredients in a food processor or high-powered blender. Blend on high until well combined and smooth.
• If serving immediately, garnish with fresh cilantro or basil and serve. If taking it to go, let the soup cool for  5-10 minutes before moving it to a thermos.