Mmmmmm why did I only just discover the goodness of homemade carrot ginger soup now?
I mean, where was it when I got my wisdom teeth out, when I got my heart broken, when I moved in my first house and cried my self to sleep out of homesickness???
People, I don’t know the great mysteries of life. All I know is that it’s here now and that’s all that matters!
This soup is sooooo comforting, so easy and is pretty much the healthy version of a tanning bed. Who doesn’t glow after eating a pound of carrots in one sitting?
A great alternative to tomato soup (which will always hold a place in my heart), why don’t you serve this next time you’re craving soup and grilled cheese? While writing and testing this recipe, I totally had my half n’ half ready to pour in at the end, but then the oddest thing happened…
I put the half n’ half back in the fridge.
This soup was already so creamy on it’s own! Ahhh, the beauty of cooked pureed carrots.
serves 2 generously
1 lb carrots, peeled and chopped
2 T minced fresh ginger
1 shallot, minced
2 cups vegetable or chicken broth
1/2 tsp salt
1/4 tsp coriander
1 T olive oil
thinly sliced green onions for topping
Heat the olive oil over medium high heat. Add the minced shallot and saute until tender, about five minutes. Add the ginger and saute for another three-four minutes.
Add the chopped carrots, broth, coriander and salt and bring to a boil.
Reduce heat to simmer and cook for 10-15 minutes until carrots are tender. Carefully transfer to a blender and puree. Serve with thinly sliced green onions on top.