Carrot Ginger Soup


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Carrot Ginger Soup

Carrot Ginger Soup

Puréed carrots are a smooth and sweet way to enjoy this root vegetable full of beta carotene. In this carrot ginger soup recipe, the carrots are simmered with other vegetables before puréeing to create a flavorful soup, with the distinct and complimentary flavor of ginger. Serve on a cold day, or chill and serve cold during the warmer months as a cold soup. For a vegetarian version, use vegetable stock instead of chicken stock.

Carrot Ginger Soup Ingredients:
  • 1 tablespoon butter
  • 1 white onion, chopped
  • 1 1/2 stalks celery, chopped
  • 5 carrots, chopped
  • 2 tablespoons ginger, finely chopped
  • 3 1/2 cups chicken stock
  • salt and pepper as needed

Carrot Ginger Soup Directions:
  1. In a sauce pot, gently cook the onion, celery, and carrots until the onions become translucent. Add the ginger and cook an additional two minutes.
  2. Pour in the chicken stock to cover the vegetables.
  3. Bring the liquid to a boil, then gently simmer for 10 to 15 minutes, or until all the ingredients have become very soft.
  4. Turn off the heat, then CAREFULLY blend the soup and its ingredients to a smooth texture (immersion blenders are best for this, but a standard kitchen blender will also work).
  5. Return the soup to the stove and warm over low heat. Add salt and pepper as needed.

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