All in, it took my about 45 minutes from thought of the idea to my first spoonful – including a quick trip to the store to pick up some fresh ginger root.
The soup has a good kick to it, with the heat coming from the ginger. I enjoy my soups on the spicy side, so do taste before adding the ground ginger – it may be right for you without it.
Carrot Ginger Soup
1 tbsp oil
1 medium yellow onion
1 1/2 lb carrots, peeled and cubed
1/3 c fresh ginger, peeled and minced
6 c broth – any will d0!
1 tsp curry powder
1 tsp ground ginger
salt and pepper to taste
sour cream, for topping (I think Greek yogurt would be fantastic as well!)
Heat oil in large pot over medium heat. Add shallot and onion, and saute for a few minutes. Add carrots, ginger, and broth, and bring to a boil. Reduce heat, and let simmer until carrots are tender (about 20 minutes). Puree the soup using an immersion blender, or (CAREFULLY) transfer to standing blender. Add in the curry powder, ground ginger, and salt and pepper!
Top off with a dollop of sour cream, to add a cold, creamy goodness, and serve with some toasted garlic bread.
Writing, eating, loving, laughing, and enjoying where life takes me.
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