It is definitely soup weather, woke up to fresh snow and still below freezing. Hoping to go out and get the family Christmas tree sometime this morning. I was off this week and did manage to get some of the decorations out. I really want to get some of the outside done but it’s too nice and warm inside to venture out.
I could have probably blended it a little more, but it was quite lovely as it was.
I mentioned before my garden produced an abundance of carrots so I have been making a lot of carrot recipes or simply adding carrot as side dishes quite a but lately. I have also shared them with friends and family; I know two Thanksgiving tables had them as one of their sides this year.
Carrot Ginger Soup
An easy carrot soup recipe that will warm you up on a chilly winters day.
Equipment
- 1 blender
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 teaspoon kosher salt
- 3 cloves garlic smashed
- 1 pound carrots peeled and chopped
- 1 teaspoon fresh ginger grated
- 1 tablespoon apple cider vinegar
- 3 cups vegetable stock
- freshly cracked black pepper
- drizzle maple syrup optional
Instructions
- Heat a large size pot over medium heat. Add the olive oil and the onion, season with salt and pepper. Cook until the onions are translucent, stirring occasionally. Add the smashed garlic and the chopped carrots. Cook for 8-10 minutes, stirring occasionally.
- Stir in the ginger, apple cider vinegar and the vegetable broth. Bring to a boil, reduce heat and simmer for 30 minutes.
- Let the soup cool slightly and either transfer to a blender or use an immersion blender. Blend until smooth. You can thin the soup if it is too thick with a little more vegetable broth or water. If you would like your soup a little sweeter add a little maple syrup.
Recipe adapted from http://www.loveandlemons.com