Carrot Ginger Soup
My mother was always cooking healthy, filling meals that never left you feeling heavy. Always flavorful, my mother’s recipes were never boring. This is one of those recipes. This blended carrot ginger soup is perfect for cooler nights with a crusty bread but that’s the obvious choice. To switch it up, this soup is also delicious served cold for lunch. Make sure to save the recipe for summer meals on the terrace. I always double this recipe.
- 2 tbsp olive oil
- 2lbs carrots, cut into 1" chunks
- 1 medium onion, diced
- 4c chicken stock
- Salt and pepper
- 2" piece of fresh ginger, minced
Heat the olive oil, carrots and onions on a medium high flame for around 3 minutes, until onions are soft.
Add the chicken stock, salt and pepper and bring liquid to a boil.
Reduce the flame to low to simmer.
Add the ginger.
Cover the pot and cook until carrots are soft.
Purée in blender until soup is blended and creamy.
Add water as needed.