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Carrot Ginger Soup
4 tsp olive oil
1 lb carrots, peeled & diced
4 oz yellow onion, diced
4 oz sweet potatoes, peeled and diced
6 cups vegetable stock
2 tsp garlic, minced
2 Tbsp ginger, minced
2 tsp thyme
2 Tbsp honey
1 tsp salt
1 tsp black pepper
- In a large pot over medium-high heat, cook carrots, onions, and sweet potatoes in olive oil until the carrots and sweet potatoes begin to caramelize.
- Add minced garlic and ginger and cook for only a minute.
- Add vegetable stock, bring to a boil, then reduce to a simmer. Continue simmering until carrots and sweet potatoes are soft.
- Add contents of the pot to a blender along with thyme, honey, salt, pepper, and purée until smooth and silky.
Note: Carrots are loaded with vitamin A and beta-carotene and are a great source of fiber. Ginger has long been used for its numerous health benefits, including helping to fight the flu and common cold, reducing nausea, and aiding digestion.
Tip: You can also use an immersion blender and blend the soup in the same pot.
|Servings||8 (6 oz each)|