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CARROT GINGER SOUP

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FROM MILA THIGPEN, CHAIR OF DANCE BOSTON CONSERVATORY

 
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SERVES:
4+

PREP TIME:
10 MIN

TOTAL TIME:
45 MIN


INGREDIENTS
1 lb of carrots cut into chunks
1 medium yellow onion, diced
4 cups of water
1 tsp. salt
1 (½ to 1 inch) piece of fresh ginger, peeled
1 tsp. lemon juice
¼ tsp. cinnamon (optional)

DIRECTIONS

Add carrots, onion, then water to a pot.  Add the salt, and bring the water to a boil on high heat.  Reduce the heat to medium-low, cover, and simmer until carrots are soft (10-15 minutes).  Add the ginger.

Puree with an immersion blender until ginger is well blended.  Add more water if needed to get a think, creamy consistency.  Add one teaspoon of lemon juice, as well as a dash of cinnamon (optional) and salt (optional) per serving. Top with desired herbs, seeds, spices or cheese.

Bea Rue

Freelance Web & Graphic Designer

Recently I began taking inventory of my life, recognizing the shifts I could make to lessen my personal consumption and impact. Since we spend a quarter of our lives working, that was certainly an area demanding attention. So I left retail and begin my career freelancing for small businesses whose higher purpose transcends profit.

I believe in employing my skills and energy to empower others working to create positive change in our world. I support too-swamped entrepreneurs by breathing life into their brands and websites, allowing them to focus on the important work at hand. At the same time, I get to nurture my own entrepreneurial spirit while being creative and building truly meaningful relationships throughout my community.

I strive to inform, delight and inspire by balancing content with design. I consider the details without losing sight of the big picture. I aim to see around corners while staying focused on the moment. I'm self directed but have over a decade of experience successfully working with teams. And while I've surely got bills to pay, I know it's my social responsibility to be selective about where I put my energy.