Ginger Carrot Beet Soup

Before I started making this, I had a batch of my Good Spice Tonic brewing: a mix of garlic, turmeric, ginger, cayenne, goji berries and ACV. The leftovers were fun to eat, but I wasn’t really sure what to do with them. I decided to use them as a base to my next soup. :)

INGREDIENTS

• 2 tablespoons avocado oil, or olive oil

• 1 yellow onion

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, peeled and finely chopped

• salt and pepper, to taste

• 3 large beets, peeled and diced (or 4 beets, if smaller)

• 1 medium parsnip, peeled and diced (approx 1 cup)

• 3 large carrots, chopped

• 4 cups broth

Garnish

• coconut cream or yogurt

• parsley

• black sesame seeds

• cracked black pepper

INSTRUCTIONS

• Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.

• Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.

• Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.

• Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.

• To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.