Friday, February 11, 2011

Carrot and Ginger Soup

This soup is surprisingly sweet and the ginger makes it tangy also. It’s inexpensive, simple, and warms you up on a cold winter night. Made with carrots fresh from the garden, it’s heaven.


4 large carrots or equivalent for approximately 3-4 cups of chopped carrots
2 tsp. chopped ginger or 1 tsp. ginger powder
6 c. water or soup stock (add more if necessary for desired consistency)
¼ tsp. black pepper
½ tsp. coriander (optional)
Salt to taste


Wash the carrots. You can get away with not scraping the carrots if you scrub them and if the skin is not too tough. Carrot skin has good nutrients in it and is worth keeping in the soup. Since you will put this soup through the blender, you can usually get away with leaving the skin on. It’s your call. Chop the ginger into tiny pieces. Be careful not to put too much ginger into this soup. It can be surprisingly strong. If you want more ginger, you can always carefully add incremental amounts of powdered ginger to taste.

Boil the carrots and ginger in the water until the carrots are soft. Then add the pepper and coriander and put the mixture in the blender. Blend at high speed to smooth consistency. Add salt to taste. Return the soup to the pot and warm over low heat until piping hot.

I usually don’t put salt in soup because it can always be added later to suit the salt taste of each person individually.

Eat well, be well, live deliciously!

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