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Carrot Ginger Soup

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

Why I Love This Recipe

FEATURING: Carrots, onions, garlic... and ginger!

A friend first shared this recipe with us a few years ago 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!

Ingredients You'll Need

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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