Curried Carrot Ginger Soup

I’ve been in Breckenridge, CO for three days now and I forgot how much difference a few thousand feet in elevation makes, going from around 6,200 ft in Tahoe to just over 9,000 ft here.   It has been incredibly cold, dry, and windy the whole time.   We have humidifiers in every room!  Eating grounding, warming foods like this soup has definitely helped my body acclimate.

  • 7 medium carrots, chopped
  • 3 small golden beets, chopped
  • 2 T cinnamon ghee
  • 2 T fresh ginger, chopped
  • 1 t fenugreek seeds
  • 1 t cinnamon powder
  • 1 1/2 t cumin powder
  • 1 1/2 t coriander powder
  • 1 t turmeric powder
  • a few dashes nutmeg
  • 1/2 t mineral salt

Simmer the fenugreek seeds and ginger in ghee for a minute or so in a pot, and then add the rest of the spices.  When the aromas come up, add the carrot and beet.  Stir the veggies to coast them, and cover with water.  Bring to a boil and then simmer until they are soft.  Pour it all into a blender and blend until smooth.  Garnish with cilantro and enjoy!

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