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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

  1. Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ginger and saute until onions are translucent, about 5 minutes.
  2. Add 3 cups  stock and 4 cups sliced carrots. Cover and simmer until carrots and potatoes are tender, about 30 minutes.
  3. Working in batches, puree mixture in blender or processor.
  4. I use a hand-held Braun 'immersion'  blender..so easy!
  5. Return the soup to the pot on low heat. Add orange juice if using.
  6. Season soup to taste with salt and pepper.

Recipe Notes

** No carrots? Substitute butternut squash in this recipe to change it up.