Carrot Ginger Soup
  • Cooking Time: 25
  • Servings: 2-4
  • Preparation Time: 5
  • 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
  1. 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.
  2. Add the stock, carrots, and ginger, and bring to a gentle boil.
  3. Lower the heat and simmer for 20 – 30 minutes or until the carrots are tender.
  4. Remove from heat and cool for a few minutes.
  5. 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.
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!