Carrot Ginger Soup
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
Directions
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.
