Tuesday, September 13, 2011

Carrot Ginger Soup


My family loves soups and one of the easiest and fastest soups to make is carrot-ginger. You can have a homemade, healthy soup on the table in under an hour, and with very little prep work. I chose to keep this soup simple with onions, carrots, ginger, and garlic. I didn't add any extra seasonings because I thought the carrots and ginger were perfect by themselves. We like our soups slightly on the chunky side but feel free to purée it as much as you like. 

Carrot Ginger Soup
Servings: 4

2 tbsp. canola oil
1 sweet yellow onion, chopped
9 medium carrots, peeled and sliced 1/4 inch thick
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. fresh ginger root, finely chopped
2 cloves garlic, finely chopped
4 cups chicken broth or stock
1/4 cup heavy cream

Chopped chives (optional)

In a large pot or dutch oven, heat the oil over medium heat. Add the onions, carrots, salt, and pepper, and sauté until softened, 5-10 minutes. Stir in the ginger and garlic, and cook for 1 minute. Add the chicken broth. Cover and cook for 30-40 minutes, or until the carrots are tender. Remove from heat. 

Using an immersion blender, purée the soup to the desired consistency. (This can also be done in batches using a regular blender). Season with salt and pepper to taste. Stir in the heavy cream. Top with chopped chives.

Source: A Much Kneaded original

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