Carrots are good for your eyesight…at least that is what they say. We also got a gigantic shipment of them in our recent Abundant Harvest organic vegetable delivery on Saturday and needed to find a unique recipe we hadn’t eaten before. We were both feeling kindof heavy from all the Holiday eating after an awesome food focused weekend in Big Bear with some food enthusiast friends of ours, so we thought we’d go for something light. This Carrot ginger soup recipe sounded like just the thing. The best part is, its really good for you and you can omit the cream if you want an even lighter version. On my way to terrific eyesight today!
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Carrot Ginger Soup Recipe
The best time of year to enjoy delicious carrot ginger broth is when juicy, red carrots and soft ones are in season. This totally vegetarian Carrot Ginger Soup recipe, which only calls for 8 ingredients and takes 30 minutes to prepare, is an excellent choice for any hectic weeknight. One dish will make you feel better because it is bright, light, and packed with healthy vegetables.
Ingredients
- 2 tbsp Butter
- 2 cup onions chopped
- 6 cups chicken or vegetable broth
- 2 lbs carrots peeled and chopped
- 2 tbsp fresh grated ginger
- 1 cup cream
- to taste salt and pepper
- to garnish parsley or chives
Instructions
Process:
- Throw butter into a large dutch oven type pan to melt.
- Add onions, and carrots and let soften for about 10 minutes.
- Add ginger and broth. Let simmer on high heat for about 30 mins until veggies are very soft. Blend with an immersion blender and add cream while mixing—season with salt and pepper to taste.
- Garnish with chives or fresh parsley and eat with a delicious slice of homemade french bread!
Simple and simple to accomplish, and it tasted fantastic too. For a little flair, I included macadamia nuts and allspice.
Simple and delectable! especially when mixed with a little hot sauce:)