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Carrot Ginger Soup

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Member since 2012

Serves 2-4 | Prep Time 5 | Cook Time 25


1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
2 medium cloves garlic, minced
1 tablespoon minced ginger
4 1/2 cups of carrots, chopped (approx. 6-7 large carrots = 1.5 lbs)
4 cups of vegetable stock (or water with a bit of salt)
1/2 teaspoon ground cumin
Juice from ½ lemon
Salt and pepper to taste

Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent.

Add the stock, carrots, and ginger, and bring to a gentle boil.

Lower the heat and simmer for 20 – 30 minutes or until the carrots are tender.

Remove from heat and cool for a few minutes.

Puree with a blender or hand blender. If using a blender, blend in small batches with a kitchen towel over the hole in the lid, allowing some of the hot steam to escape. Add lemon juice, cumin and salt & pepper to taste.

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A friend first shared this recipe with us and we loved it but then lost the recipe! We were thrilled to find it again on Culinary Inclined, another one of our CSA's food blog. Note: you can roast the carrots with a little olive oil at 375°F for 1 hour if you want (that's how it was first made for us) but I rarely do!

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