I’m back with a recipe that has definitely kept us warm in this arctic freeze. A snow day this week called for some serious kitchen experimentation, and the result was this delicious and easy soup. With my proposed garnishes, G said I elevated my cooking game to another level. Hope you enjoy!
Carrot Ginger Soup – adapted from The Curvy Carrot
* Note: I doubled this recipe, and I suggest you do too!
2 tablespoons olive oil
1 medium onion, chopped
1 pound carrots, peeled and chopped
2 garlic cloves, minced
5 cups vegetable stock
1 and 1/2 teaspoons fresh ginger, chopped
For garnish: plain Greek yogurt, sriracha, pepitas (pumpkin seeds)
1. In a large pot over medium-low heat, heat the olive oil.
2. Add the onions and garlic and cook until soft and fragrant.
4. Add the carrots, ginger, and about 2 cups of vegetable stock (enough to cover the carrots completely).
5. Increase the heat to medium-high and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the soup, and let it simmer for about 20 minutes, or until the carrots are completely cooked through.
7. Use an immersion blender or a regular blender (in batches), to puree the soup until smooth.
8. Return to the pot and add the remaining vegetable stock and cook until the soup is completely heated through, about 10 minutes. Garnish as desired (though I highly recommend at least adding a few drops of sriracha).