Go Back
Print
Notes
Smaller
Normal
Larger
Print
Carrot + Ginger Soup with a 'twist'
Ingredients
2
tablespoons
olive oil
½
cup
onion
minced
¼
cup
fresh ginger
minced
2
cloves
garlic
minced
3-4
cups
vegetable stock
low sodium, if possible.(or make your own broth!!)
4
cups
sliced peeled carrots
sliced**
½
orange juice
optional
1-2
medium potatoes
peeled, quartered
Salt & Pepper
Orange peel
fresh (optional, as a 'finale' sprinkle/garnish)
Optional flavours --> cumin
Herbes de Provence, nutmeg, thyme. (So many possibilities!)
Instructions
Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ginger and saute until onions are translucent, about 5 minutes.
Add 3 cups stock and 4 cups sliced carrots. Cover and simmer until carrots and potatoes are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor.
I use a hand-held Braun 'immersion' blender..so easy!
Return the soup to the pot on low heat. Add orange juice if using.
Season soup to taste with salt and pepper.
Recipe Notes
** No carrots? Substitute butternut squash in this recipe to change it up.