Carrot & Ginger Soup


We bought an ENORMOUS bag of carrots from Costco this weekend and I have been in a frenzy all week to try and use them up... Carrot muffins, carrot sticks in our lunches and wraps... And Monday night- carrot soup! It turned out to be really comforting and healthy start to the week.. Hope you enjoy
1 medium onion, chopped
1 tablespoon (15 mL) olive oil
8 good-size carrrots, peeled and sliced into 1/2-inch (1 cm) coins
1 medium potato, cubed (I had two small sweet potatoes that I used)
1 to 2 tablespoons (15 to 30 mL) freshly grated ginger
5 cups (1.25 L) vegetable broth, chicken broth or water
Salt and freshly ground white pepper to taste
In a soup or stock pot, sauté onion in olive oil until translucent. Do not brown. Add carrots and and potato and stir briefly.
Add ginger, broth or water, and bring to boil. Turn heat down to medium-low, cover partly, and cook until vegetables are tender, 20 or 25 minutes.

Remove from heat, cool slightly and purée all or part of the soup (depending on how smooth you like it) in a blender or food processor, or with a hand-held blender.
I used a hand-held blender instead of my food processor because I wanted a few chunks of carrot in the soup for texture
Make ahead, if you like, and refrigerate, then reheat just before serving. Recipe doubles easily and freezes well.
James really loved this soup and we froze some for when I'm not home to cook on a cold day :)


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