Carrot Soup with a Hint of Ginger

  • 2 Tbsp extra virgin olive oil

  • 1 large onion, peeled and chopped

  • 2 pounds carrots, peeled and sliced

  • 1 inch of fresh ginger, peeled and grated

  • 7 cups vegetable broth

  • white pepper

  • Sour cream (optional)

  • Parsley sprigs, for garnish

  1. In a large pot. heat up the olive oil under medium-high heat. When the pot is warmed up, toss in the chopped onion, stirring occasionally.

  2. When the onions have become translucent, toss in the carrots and ginger.  Stir occasionally, until the carrots have become soft.

  3. Pour in the vegetable broth, and cover the pot. Turn the heat to high, and bring to a boil.  Once it starts boiling, keep it simmering under medium-high heat for about 20 minutes.

  4. Remove from heat.  With a hand blender, blend the the soup together until completely smooth.  Place the pot back on the stove, keeping it warm under low heat until ready to serve.

  5. To serve, garnish with leaves of parsley, with an optional dollop of sour cream.

Cook's Notes
  1. When using the hand blender, be safe.  Make sure the blades are fully submerged in the soup so that the blades do not fling hot soup into the air.  Otherwise, it can get quite uncomfortable if hot soup lands on your arm.

  2. Optional:  If you don’t care much for a vegan or low-fat diet, feel free to substitute 1 cup of vegetable stock with 1 cup of half and half or whipping cream to the pot after step 4.  This will give the soup a creamier texture and a fuller taste.

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