Soup season has most definitely arrived and I find there’s nothing like a bowl of spicy ginger to keep me warm when there’s a chill in the air. And since carrots are so good for you, as noted last week, I thought I’d give you a recipe that showcases all.
This soup is quick, easy and delicious. You can whip it up for lunch in no time, or serve it as a first course in a fancy dinner. You can also serve it as is or garnish it with something like cilantro oil, sesame oil or a cooling dill yogurt sauce (the possibilities are really endless here). And, because it’s vegan, wheat-free, nut-free and dairy free you should be able to serve it to everyone you know!
Holistic Recipe for Carrot Ginger Soup after the jump.
Carrot Ginger Soup
3 lbs carrots, scrubbed (not peeled) and chopped
1/2 cup or so of ginger, peeled and minced (you can go with more or less of this depending on your tastes. I would tend to go with more because I like it to have a bite)
3 or 4 garlic cloves, chopped
2 medium onions, chopped
2 stalks of celery, chopped
juice of 1/2 a lemon
2-3 tbsp. olive oil
unrefined sea salt to taste
a couple of pinches of white pepper (or black if you don’t have it)
Enough filtered water to cover veggies (around 2L)
Heat a medium-sized stock pot on the stove over medium high heat. Once hot, add in olive oil and sauté onions and celery until lightly browned. Adding sea salt while sautéing will speed up carmelization. Add in carrots, ginger and garlic and stir well. Add lemon juice. Pour in enough filtered water to cover the veggies (you can adjust consistency at the end if necessary).
Bring soup to a boil, skimming off any foaminess that collects on the surface. Once boiling, turn down to a simmer and cover.
You don’t want to overcook this soup, so check the tenderness of the carrots regularly. Depending on how quickly your soup came to a boil, you may only need to cook it for another 5 – 10 minutes, but this will vary.
Once the carrots are tender, take the soup off the heat. Let it sit for five minutes or so, just so it isn’t still boiling when you’re trying to blend it.
Use an immersion blender (one of those hand blender gadgets) to puree the soup. The soup should be smooth as baby food and chunk free. If the soup is too thick, add more water until the desired consistency is reached.
Give it a taste and add more sea salt (don’t be shy, all those sea minerals are good for you) and white or black pepper to taste. Bring the puréed soup back to a boil before serving.
Serve and enjoy.
The Healthy Foodie is Doug DiPasquale