Carrot Ginger Soup
It's summer and you may not be in the mood for soup quite yet but this recipe is so delicious served warm, not piping hot. This could also be done in the crock pot and cooking all day while you are at work.
2 tablespoons olive oil
2 medium onions, chopped
7 large carrots, chopped
3 medium to large sweet potatoes, peeled and chopped
2 teaspoons ground ginger
2 cans (14.5 oz each) broth: you can use vegetable or chicken
Coarse salt and ground pepper
2 cups milk
In a large pot (like one you would use to cook spaghetti), heat oil over medium heat; add onions and cook, stirring frequently until translucent, about 5 minutes
Add carrots, sweet potatoes, ginger, broth and 2 cups of water and 2 cups of milk.
Season with salt and pepper.
Bring to a boil, reduce to a simmer and cook until vegetables are tender, about 30-40 minutes.
Working in batches, puree mixture in a blender or food processor until smooth.
Season with pepper just before serving.
Serve and Enjoy!
Subscribe to: Post Comments (Atom)
This soup is GREAT COLD. One day at work this was lunch, so I decided to have it cold, since we didn't have air condition (almost 90 in the office).
It was really great.
This looks awesome. I'll have to talk to Allison about making it in the crock-pot when we're back at work.
Post a Comment