carrot - ginger soup
I got this delicious recipe from my friend Barbara. I reduced the sodium and changed it a little. We love this soup for lunch served with a nice salad and club sandwiches.
prep time
20 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds carrots, peeled and sliced 1/4 inch thick
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 2 in.piece - fresh ginger, peeled and grated
- 1/4 teaspoon garlic powder
- 1 teaspoon sugar
- to taste - salt & pepper
- 4 cups vegetable broth
- 1 1/2 cups carrot juice
- 1/4 teaspoon thyme, dried
- 1/2 teaspoon baking soda
- 1 tablespoon cider vinegar
- - sour cream
- - chopped fresh chives
How To Make carrot - ginger soup
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Step 1Melt butter in a large pot over medium heat.
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Step 2Add onion, ginger, garlic, and sugar. Cook stirring often until onion is tender but not browned about 5 to 7 minutes
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Step 3Increase heat to high and add carrots, vegetable broth, 3/4 cup carrot juice, thyme, and baking soda and bring to simmer.
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Step 4Reduce heat to medium-low and simmer, covered, until carrots are very tender about 25 minutes.
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Step 5Process soup in a blender until it is smooth.
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Step 6Place processed soup in a large clean pot.
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Step 7Stir in vinegar and remaining 3/4 cup carrot juice.
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Step 8Return to simmer over medium heat and season with salt and pepper to taste.
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Step 9Serve with a dollop of sour cream and a sprinkle of chopped chives if desired.
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Step 10Note: I usually serve this with seasoned croutons.
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