Featured Pinch Tips Video
Family Tested & Approved
ginger root, peeled and chopped
carrots, peeled and chopped
red pepper flakes
Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes.
Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Season with cumin, coriander and red pepper flakes, salt and pepper to taste.
This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.