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Comforting Weekend Soup

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.

 

Find more of Catherine’s recipes at weelicious, and in her new cookbook.

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Photo by Maren Caruso

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