THE OLYMPIA KITCHEN

Carrot ginger soup recipe

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This is definitely soup weather. Nothing soothes body and soul like a bowl of hot soup on a cold, wet day.  Today’s recipe is savory Carrot Ginger soup. It is vegetarian, and can be prepared as vegan.

This filling soup is healthy, comforting and easy to make.

Ingredients:

1 and 1/2 pounds of raw carrots, cleaned and peeled, cut into chunks or pieces
1 large sweet onion finely diced
3 tablespoons of butter OR two tablespoons of vegetable oil
1 tablespoon of powdered ginger spice, or 1/4 cup of grated fresh ginger
1 teaspoon of granulated garlic
1/4 teaspoon of curry powder
1 quart container of vegetable broth
1 cup of white wine OR ginger tea, if you have it

Instructions:

Place the butter or oil into a large Dutch oven.
Over medium heat, add the chopped onions.
As the onions cook and soften, add the garlic, curry powder and ginger. Cook for a few minutes, stirring the ingredients, until the onions are translucent.
Add the vegetable broth, wine or tea and chopped carrots.

Bring the mixture to a boil, then reduce heat to low, cooking for about 30 minutes, until the carrots are tender.

Take the soup off of the stove and process it with an immersion blender, or pour parts of it into a regular blender and process until smooth.

Add black pepper or toasted pumpkin seeds as a garnish.

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