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Ginger Carrot Cream Soup

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Makes: 1 servings adjust
Stop eating cereal and bagels for breakfast! I made a simple, filling, yummy Ginger Carrot Cream Soup for breakfast this morning, but it's great for lunch and supper, too. Great for on the go. One serving fit just right in my Contigo Coffee Mug. This is for one serving. Easy enough to make up a batch so you can just heat it up for a quick meal. If you don't have a gallbladder or have issues with yours, you made need to take a supplement so you can digest the fat without issue. Personally, I need a high HEALTHY fat meal for breakfast to hold me over. This one fits the bill.



  • 1 large medium carrot - scrubbed, ends cut off and cut into chunks
  • 1 large celery stick - cut into chunks
  • 13 cup steamed spinach/kale mixture - I buy the frozen organic stuff from bj's
  • 1 cup homemade chicken bone broth - i cook a lot of healthy whole chickens from the farm so i always have broth on hand. very easy to make. i freeze it in mason jars. i don't recommend store bought.
  • 1 tablespoon Fresh Ginger, I didn't measure exactly. Start with less and add to your liking. The soup won't taste good until you can really taste the ginger.
  • a few shakes of Real salt , google it
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Coconut Oil
  • you could use butter, too. i like kerrygold and organic valley pasture raised butter.
  • 3 tablespoons Hemp Seeds, Hemp hearts are for protein. You could just use chicken.

Step 1

Throw all of the ingredients into a blender. I used out little Nina blender for this single serving. Add liquid as needed and blend until smooth. You won't need much added liquid. I used water, but next time I'm going to try either green tea or Tulsi tea for a little added benefit.

Step 2

Heat it up in a pan.


  • 12 cup Soaked chia mixture, Instructions below

Step 3

Add to the heated soup. To soak the chia: I use 6 T chia per can of coconut milk, plus a little water to make sure it's fully soaked. It comes out to about 4 cups of liquid total. I use a mason jar so I can shake it until the chia stops settling at the bottom. I don't shake it continuously. I shake it, do something for a few minutes, shake it again, etc.. I use 1/2 C of this mixture per serving of soup, so I get enough for 4 servings of soup out of each can. Least expensive find for Organic coconut milk in a BPA free can for me right now is Whole Foods 365 brand. You can get it on Amazon Pantry, too. It's only $2 per can. Not bad.
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