Ginger carrot soup

Sometimes I just need to eat something simple and light. Maybe after a couple of weeks of frequent dinner parties and eating out, or maybe after a spell of daring cooking that saw me cooking complicated dishes, my tummy wants something easy to digest and uncomplicated. And then I turn to soups. As simple as possible soups, with very little fat and plenty of good vegetables. This time it was carrot and ginger soup.


Ginger carrot soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2-3 Servings

Ingredients

  • 1lb carrots
  • 1 small onion
  • 1 spoon ginger
  • EVOO
  • salt

Directions

  1. First I warmed up a bit of oil and when it was fragrant I added about a spoon of ginger powder. I know fresh ginger is better, but I only use ginger rarely and always end up having to throw away the fresh one, so I stick to powder. I let the ginger toast a bit and then added 1 small diced onion. When the onion was all wilted and soft, I added the carrots diced coarsely. Again I let the carrot roast up a bit in the oil and absorb the taste from the onion and the ginger. I added water little by little, but without submerging the carrots. The idea is to roast them rather than boil them. About 20 minutes in, when the carrots were nice and soft, I put them in the blender with enough water to make a smooth soup. Finally, I return the soup to the pot to warm it back up.
  2. Eat as much as you like and get your extra dose of vegetables!

This entry was posted in Primi, Soup, Vegan, Vegetarian. Bookmark the permalink.

3 Responses to Ginger carrot soup

  1. Jillymo says:

    If you put your fresh ginger in the freezer it last forever and is much easier to grate! You also write "spoon" in your recipes, does this refer to a Tbl. or tea.? Thanks.

  2. Tiffany says:

    Just five ingredients? How wonderful!

  3. Diethood.com says:

    Oh, I would have never thought to add ginger to a carrot soup… and I love ginger! Awesome idea..thank you so much for sharing!

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