Carrot & Ginger Soup

Carrot & Ginger Soup

Has anyone ever told you how easy Carrot soup is to make? Probably the easiest soups you can make, not to mention incredibly healthy! I sure love carrot juice but hadn’t gotten cold enough to make this soup. Today was the day. Can I tell you I have Noooooo idea what took me so long as this is now probably one of my most favorite soups. I got this from Tastespotting/from Simple Comfort Food blog, (Dax Phillips  http://www.simplecomfortfood.com/2011/01/17/carrot-soup/) and only changed two things. I didn’t use chicken stock, I used my vegebase staple, and I used more ginger because I absolutely love ginger. Did I tell you I LOVE ginger! Match made in heaven carrot and ginger.

This was super quick and easy as well. Dax also topped hers with pistachio nuts which would be a great idea, but since I didn’t have any just opted for some sour cream and some herbs from the garden. Quick, easy and so good for you. This takes approximately 30 minutes to get this going and then I let mine rest overnight before putting into the blender. Unless of course you start early enough to let it cool down.  I don’t burn myself this way as well!! Give this a go.

CARROT & GINGER SOUP

Ingredients:

2 onions, chopped

2 pounds of carrots

4 cloves garlic

2 T unsalted butter

6 cups vegetable stock

2 T fresh grated ginger

1 cup of heave cream or half and half

1 1/2 tsp salt

1 tsp black pepper

Chopped Onions

Chopped Onion

Carrot and ginger

Carrot and ginger

In your soup pot, add  butter,  onions, carrots, ginger, and garlic. Sweat these down for about 8 minutes or so, until the onions become translucent.  then add in the stock. Bring to a boil, then reduce the heat, and simmer for about 40 minutes, or until the carrots are tender.

If you have an hand blender, great. If you don’t, you can use your cuisinart or blender and do this in small batches. Return the carrot soup back to your soup pot.

Add in seasonings and heavy cream. Simmer low until ready to eat.

Carrot Soup

Carrot Soup

Since I used the vegebase instead of the chicken stock I also didn’t need as much salt. It overpowers the subtle and sweet carrot, not to mention better for you to cut down on the salt. I used about 3/4 teaspoon. But spice to your likings. With the added ginger it was nice and zippy! Just what I love about ginger.

And I COMPLETELY forgot about the cream which made this soup even more healthy for you. I guess I could pour some cream into it while I reheat it for leftovers, but it tastes so perfect and healthy right now that I am not missing a creamy soup. Lord knows we got plenty of those, so use the cream at your discretion! I personally need to cut back! ;-}

Dogs and I listened to a good talk show while making this, wore my Napa Apron……then they took naps. Ahhhh, it’s so good to be a dog!

Bon Appétit!

Advertisements