Carrot Ginger Soup
Serves | 3 - 4 |
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
Ingredients
- 1 tablespoon extra virgin olive oil or canola oil
- 1 Medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated or minced. About a 1" piece)
- 3 cups carrots (chopped into 3/4" pieces)
- 3.5 to 4 cups vegetable stock
- juice from one large lemon wedge
- salt and pepper to taste
Note
Top the soup with sour cream or plain yogurt and chives. Serve alongside a sandwich or salad for a complete meal.
Directions
1. | Over medium heat, heat oil and add onions. Sauté until translucent, about 2 minutes. Add garlic and ginger and sauté another minute. |
2. | Add carrots and 3 - 3.5 cups of stock. Bring to a boil and then reduce to simmer for about 15 minutes, until carrots are cooked through. |
3. | With an immersion blender, puree soup, adding additional stock until desired consistency is reached. Season with salt and pepper to taste. |