My 92 year old mother-in-law Connie loves this Soothing Carrot and Ginger Soup. She doesn’t eat a lot these days and she can put away a whole bowl of this wonderful soup. The flavours are perfect and the texture is so creamy. The recipe comes from a little restaurant in Victoria, “The Green Cuisine”. http://www.greencuisine.com/ When we go to Victoria it is one of our favourite places to eat, they have a buffet style and you can choose all the dishes you love to eat. When I leave, I usually pick up a few deserts (too good to pass up) and some of the wonderful tempeh that they produce. Order one of their awesome cookbooks, you won’t be disappointed.
I always double the recipe…so I can take some to Connie!
Soothing Carrot and Ginger Soup
What you’ll need:
2 T. Sunflower oil
2 cups diced onions
1 clove minced garlic
4 cuts of chopped carrots
In a large soup pot, sauté the onions and garlic until transparent, add the carrots and sauté for 5 more minutes, add the water and bring to a boil.
Simmer for about 15 minutes and then add your spices, juice etc.
1 T grated ginger
1.5 t lemon juice
3/4 t salt
pinch of cinnamon
3 sprigs of cilantro
When the carrots are cooked, not overcooked, ladle the soup into a high speed (Vitamix), if you have it, if not use a 
regular blender, mix until silky smooth. Sprinkle with a bit more cilantro and serve. Fantastic!
This soup freezes well and of course remember to share with that special person in your life!
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