Carrot-Ginger Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1½ cups chopped yellow onions
• 3 pounds carrots washed and cut into 1-inch pieces
• 2 teaspoons grated fresh ginger, or 1 teaspoon ground
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cinnamon
• ¼ teaspoon turmeric
• 6 cups Magic Mineral Broth
• Sea salt
• ⅛ teaspoon maple syrup
• Spritz of Meyer Lemon or Orange

Directions

1. In a 6- to 8-quart pot, heat the olive oil over medium heat. Add the onions with a pinch of salt and sauté until golden. Add the carrots, ginger, cumin, cinnamon, and turmeric and stir to combine. Deglaze the pan with ½ cup of broth, then add the remaining 5½ cups of liquid and ½ teaspoon of salt. Cook until the carrots are tender, about 15 minutes. In a blender, purée the soup in batches, adding the cooking liquid first and then the carrots. Blend until very smooth. Add additional liquid to reach the desired thickness. Return to the pot, add the maple syrup, and reheat slowly. Taste.You might want to add more salt and a spritz of lemon.