As the seasons change, our stomachs and palates begin to crave a change in food, as well. This simple and delicious recipe by Elias Kushner of What’s Edible is a great “transitional” meal, moving towards the warm, hearty foods of winter, but carrying with it a bit of the lightness of the end of summer.
Ginger Carrot Soup
by Elias Kushner of What’s Edible
Makes 4-6 servings.
- 2 lbs. Carrots, diced small
- 1 small Onion, diced small
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 quart Chicken Stock, heated
- 1 1/2 tbsp. Olive Oil
- Salt and Pepper to taste
- Heat Olive Oil in large stock pot over medium-low heat. Add Onions and sauté, stirring about 1 minute.
- Add Ginger and Garlic. Continue cooking 1-2 minutes until fragrant.
- Season with Salt and Pepper.
- Add Carrots and cook until slightly softened, stirring frequently.
- Add hot Chicken Stock and bring it to low boil. Lower heat and simmer for about 15 minutes or until Carrots are tender but not mushy.
- Remove the pot from heat. With a hand blender, blend soup until smooth. (If using food processor or blender, blend in batches to prevent overcrowding. If soup is too thick, add hot water until desired consistency is reached.)
- Serve hot and enjoy!
*Image courtesy of http://www.sobeys.com/en/recipes/ginger-orange-curried-carrot-soup/.