2 tbsp extra virgin olive oil 1 onion cut into medium dice 1/2 tsp sea salt 2 lbs carrots, peeled and cut into 1/2 rounds 5 cups vegetable stock 1/4 cup rolled oats 1 1/2 tsp ginger juice 1 tsp lemon juice salt pepper 2 tsp dill dallop of plain yogurt
In a medium-sized pot, heat oil over medium heat. Add onions and salt. Sweat until onions are soft (about 5-8 minutes). Stir often to prevent browning. Add the carrots, cover pot and cook over low heat for 5-6 minutes. Stir to prevent browning. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low and simmer 25 minutes until carrots are tender. Pour contents of the pot into a blender. Blend the soup until creamy. Add additional stock to desired consistency. Add lemon and ginger juice. Readjust seasonings. Garnish with a dollop of yogurt and dill and serve.
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