Carrot ginger soup is easy to make, healthy and absolutely delicious. It has a creamy, savory flavor that goes well with nearly anything. What more could you ask of from a soup?
Things You'll Need
- 2 c. sweet onions, diced
- 3 1/2 c. chicken broth
- 1/4 c. ginger, minced
- 2 1/2 c. carrots, sliced
- 1c. potatoes, minced
- 2 tbsp. olive oil
- Sauce pan
- Soup pot
- Chef's knife
- Cutting board
- Immersion blender
Heat the olive oil in the pan on medium-high heat.
Add the onions and cook until they are soft and translucent.
Add the ginger and garlic and cook until their fragrance comes out. This should only take a few minutes.
Add the chicken stock and bring to a low simmer.
Add the potatoes and carrots.
Simmer until the carrots are nice and soft. This should take about 25 to 30 minutes.
Allow the soup to cool.
Puree the soup. Either use an immersion blender, or put it into a kitchen blender in batches.
Add salt to taste.
Heat the soup again and serve.
Tips & Warnings
- Do not burn the ginger and garlic by cooking them for too long or on too high a temperature. If necessary, turn the heat down slightly before adding them.
- This soup is great with a garnish. Small strips of ginger or carrot work well.
- The purpose of cooling the soup is to make it safe to handle and put in the blender. If you can manage to hand blend it without burning yourself, you won't need to cool and reheat it.
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