carrot & ginger soup
(1 RATING)
I love trying new soups! I was hesitant on the flavor of this one, but it was delicious! Very light but full of flavor. Great summer-time soup
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prep time
1 Hr
cook time
1 Hr
method
---
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil, light
- 1 - yellow onion, chopped
- 1/3 cup ginger root, peeled and chopped
- 3 - cloves garlic, minced
- 6 cloves vegetable broth
- 1 1/2 pounds carrots, peeled and chopped
- 1 pinch cumin
- - salt and pepper to tast
- 1 teaspoon coriander
- 1 pinch red pepper flakes
How To Make carrot & ginger soup
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Step 1Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes.
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Step 2Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes.
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Step 3Puree 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.
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Step 4This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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