Carrot Ginger Soup
 
Prep time
Cook time
Total time
 
A creamy, perfectly spiced, smooth soup perfect for the fall and winter months.
Website:
Adapted From: Mayhew, Debra. "Carrot Ginger Soup". The Soup Bible.
Serves: Serves 4
Ingredients
  • 2 tbsp canola oil
  • 1 onion chopped
  • 2 celery sticks chopped
  • I medium to large potato peeled and chopped
  • 1½ lbs (675 grams) carrots peeled and chopped
  • 2 tsp minced fresh ginger
  • 4½ cups vegetable stock
  • scant ½ tsp salt
  • pepper to taste
Instructions
  1. Combine your oil, onion, and celery and cook on the stove in a Dutch Oven or soup pot on medium heat for about 5 minutes stirring frequently.
  2. Add the potatoes, carrots, ginger and stock and bring it to a boil.
  3. Reduce heat to low, cover and simmer for about 20-25 minutes until veggies are fork tender.
  4. Carefully pour the soup into a Vitamix or other high speed blender and puree until completely smooth.
  5. Add back to your soup pot and add a scant ½ tsp salt and pepper to taste. Gently stir to combine.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/11/08/carrot-ginger-soup/