Carrot and Ginger Soup
Carrot and Ginger Soup might be just the hor d'oeuvre you are searching for.
- Servings: 8
- Total cooking time:
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 tablespoons minced ginger, or more to taste
- 6 cups low-sodium vegetable broth
- 5 cups peeled and roughly chopped carrots (about 15 medium carrots)
- 1½ cups diced sweet potato
- 2 sprigs fresh thyme
- ¾ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Tart green apple, julienned (pictured)
- Sweet and Spicy Roasted Pumpkins Seeds
- Croutons (may not be gluten free)
Instructions:
- In a Dutch oven or stockpot, heat the olive oil over medium heat.
- Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
- Add the garlic and ginger. Cook until fragrant, about 1 minute.
- Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.
- Blend with an immersion blender for desired consistency.
- Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.
