Soup is one of the few things that I am not a huge fan of eating, it has to be extremely freezing for me to “crave” soup, but this one is an exception. Since I live in Florida and it usually doesn’t get tooo freezing for regular soup consumption.
This Carrot Ginger Soup was actually my favorite part of Thanksgiving dinner. The spiciness of the ginger and the sweetness of the carrots added a great kick to my palate before eating turkey with cranberry sauce. This soup also has a lot of garlic, and I love garlic.
I could probably have this soup on a weekly basis, and since it is known that carrots have a pigment that brings out skin tones, who wouldn’t appreciate a little extra color during these winter months?
Simmer the garlic, onions, and ginger in olive oil as a base.
Add the potatoes and colorful carrots; pour in the water and bring to high heat for about an hour.
Carrot Ginger Soup
- 2 large potatoes, peeled and chopped
- 1 pound of carrots, peeled and sliced
- 4 cups water
- ½ medium red onion, sliced
- 1 (2 inch) piece of fresh ginger
- 2 cloves of garlic, minced
- 3 tablespoons olive oil
- Salt and Pepper to taste
Sauté garlic, onion and ginger in the olive oil on medium heat until the onion is translucent, about 5 minutes; sprinkle salt and fresh cracked pepper. Add the sliced carrots and chopped potatoes. Turn the heat to medium high and pour all of the water until it is boiling.
Turn the heat to low and simmer until the carrots and potatoes are softened and a fork can easily go through the pieces, about 40 minutes. Remove the pan from the heat and let it cool for about 10 minutes.
Blend the soup in the blender, do it in batches because you do not want the blender to overload and have soup flying everywhere. Serve immediately or pour back into pan and serve later. Garnish with finely chopped green onion and fresh cracked pepper.
Perfect for Meatless Mondays
Thank you to my mom for this delicious recipe♥