Carrot Ginger Soup with Cheddar Biscuits

In this fast paced world it’s important to take time out from “adulting” to pamper yourself and focus on YOU for the day. In my case, that means eating delicious healthy food, slathering myself in organic beauty products and doing something low-impact physically but high impact “fun-wise”.Β πŸ™ƒ
This week I’ve decided to warm my soul with a bowl of carrot ginger soup and cracked pepper&cheddar biscuits. Carrots are known for their eye healing properties, but did you know that carrots helps to beautify the skin and detoxify the body also? They even slow down the aging process!!!
The main secret to their nutritional success is their Vitamin A and antioxidants content. Carrots are chalked full of both Vitamin A and antioxidants; both of which protect the skin from sun damage. If you happen to be deficient in vitamin A this causes dryness to the skin, hair and nails. With the chill of winter already drying us out over here in the Northern Hemisphere we certainly don’t need a vitamin deficiency contributing to the problem ha ha. So, by consuming this soup regularly you’ll be saving your skin from drying out while preventing premature wrinkling, pigmentation, and blemishes. With regular consumption it would even help to clear up uneven skin tone. Vitamin A also acts as a bodily cleansing agent by assisting the liver in flushing out toxins; this reduces the fat/bile in the liver. And the high levels of beta-carotene in carrots act as an antioxidant to cell damage done to the body through regular metabolism; which also helps to slow down the aging process.
Ginger is also an amazing nutritional powerhouse, not to mention a natural remedy. Consuming ginger can have healing affects on the lining of the stomach and even rid the eater of nausea, muscle pain or alleviate menstrual cramps. Ginger also has positive effects on the brain; eating it improves cognitive function as well as memory retention. Some studies in animals suggest that the antioxidants and bioactive compounds in ginger can inhibit inflammatory responses that occur in the brain. There is also some evidence that ginger can enhance brain function directly. In a study of 60 middle-aged women, ginger extract was shown to improve reaction time and working memory. There are also numerous studies in animals showing that ginger can protect against age-related decline in brain function.

As you can see–this soup is very healing for the body and is teeming with nutritional benefits which could change your health for the better if consumed with regularity.
And, it is absolutely delicious to boot; very light, fresh and with a hint of sweetness. It even stores well. Feel free to keep this soup in your fridge for up to three days.

Carrot Ginger Soup Recipe:


3-4 tbsp butter
2-3 tbsp olive oil
!/2 pound of carrots
1 large onion
1 apple
1 orange/clementine
3-4 knobs garlic
1 tbsp fresh ginger
1 tbsp Greek yogurt
2-3 sprigs fresh mint (per serving)
half container vegetable broth
2 cups water
salt&pepper, to taste


Cut both ends off carrots, peel them, and chop them.
Dice onion
Mince garlic
Peel apple, core it, then chop it into small pieces
Peel ginger, dice
Melt butter in large pot and add olive oil on low heat
Add everything you’ve chopped up into pot and stir to mix
Cook for 15-20 mins or until softened, stirring regularly to cook evenly
Add water and vegetable broth, mix to combine
Then juice half your orange into the pot, and add a quarter tsp of zest as well
Mix to combine and allow to simmer for at least an hour so flavors can marry
After soup has simmered you’ll want to blend it so it’s smooth
Add the soup to your blender in portions, filling it up only half way.
DO NOT put the lid on, instead use a towel to cover the top and blend well.
After your soup is blended it is ready to eat, but I personally like to throw it back on the stove with the salt and pepper in it to allow the flavors to combine once more.
Once you’ve put your desired serving in your bowl, chop up your mint leaves
Then top soup with Greek yogurt and fresh chopped mint leaves

For the Cracked Pepper and Cheddar Biscuits:

2 cups Bisquick
2⁄3 cup milk
1 cup cheddar cheese, shredded
1⁄2 cup butter or 1⁄2 cup margarine, melted
1⁄4 teaspoon garlic powder
1 tbsp freshly grated cracked black pepper

Heat oven to 450 degrees.
Mix bisquick, milk until a soft dough forms.
Add cheese and pepper.
Drop by spoonfuls onto an ungreased cookie sheet topped with parchment paper
Bake 6-8 minutes or until golden brown.
Mix butter or margarine and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.
Serve and enjoy!


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