When my best friend and I were living together, longe bfore I was married, this soup was in my weekly recipe rotation. Like many kids who shun their veggies, my friend, who was a long time picky eater, was hard to cook for, but she absolutely loved this naturally sweet soup.
Preparation takes minimal effort, and you get to use a cool kitchen gadget: the hand blender. Once the ingredients are nice and tender you just puree everything together to make a super creamy soup without resorting to heavy cream. Kick up your feet, relax, and enjoy your weekend with a bowl of warm winter soup.
Carrot Ginger Soup makes 4 servings
1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
One 16-ounce bag baby carrots
2 tablespoons chopped fresh ginger
1 teaspoon kosher salt
One 32-ounce box low-sodium vegetable or chicken broth
Optional accompaniments: plain yogurt, sour cream, creme fraiche
1. In a medium saucepan or Dutch oven over medium heat, heat the oil. Add the onion and saute for 4-5 minutes, until translucent.
2. Add the carrots, ginger, salt, and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, until the carrots are fork-tender.
3. Puree the soup in a blender or with a hand blender until creamy and smooth.
4. Serve, topped with a dollop of yogurt, sour cream, or creme fraiche if desired.
Tip: If you’re pureeing the soup in a blender, keep the top slightly ajar and start the motor on the lowest possible setting so the soup doesn’t explode out the top.
Photo by Maren Caruso