Carrot Ginger Soup
Website: WhatTheHeckDoIEatNow.com
Adapted From: Mayhew, Debra. "Carrot Ginger Soup". The Soup Bible.
Serves: Serves 4
- 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
- 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.
- Add the potatoes, carrots, ginger and stock and bring it to a boil.
- Reduce heat to low, cover and simmer for about 20-25 minutes until veggies are fork tender.
- Carefully pour the soup into a Vitamix or other high speed blender and puree until completely smooth.
- 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/
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