Carrot Ginger Soup
From essentialingredients 12 years ago
- 40 minutes to make
- Serves 2
This soup is ADDICTIVE!! There's a reason this recipe doesn't have a picture, there isn't any left to photograph, I inhaled it all. :) This is going to be part of my regular rotation, especially through the fall & winter. Read more This makes about 2 servings of 1 1/2 cups each. So, if you are serving more people or want a larger serving, double or triple it. It so easy to make, the time is really an estimate and will depend on how long it takes the veggies to soften - cut larger will take longer, smaller pieces won't take so long. The actual hands on time for this is probably 5 minutes. See less
Ingredients
- 2 cups low-sodium vegetable stock (plus more on reserve - or just water for the reserve liquid works fine too) shopping list
- 1 & 1/2 cups peeled and chopped carrots shopping list
- 1 1/2 - 2 inch piece of fresh ginger, peeled and sliced thickly shopping list
- 1 small onion, chopped shopping list
- 1/4 cup peeled and chopped sweet potato shopping list
- about a tablespoon dried parsley [ you could use fresh too, but I'm not sure how much - isn't it double for fresh?? :) ] shopping list
- black pepper shopping list
- sour cream (optional) shopping list
- fresh minced chives (optional) shopping list
How to make it
- Pour two cups of stock into a heavy saucepan, then add the rest of the ingredients.
- Bring the soup to a boil and then reduce the heat, simmering until the vegetables are soft.
- Then puree the cooked mixture in a food processor (I'm sure an immersion blender would work here also).
- Add additional stock to correct the consistency (I didn't use too much, I wanted to keep it on the thick side).
- I love this with a bit of sour cream swirled into it and a sprinkling of chives, it's just delicious!
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