Carrot Ginger Soup

Even though the weather seems to be getting warmer (wishful thinking that spring is near!) soup is still a great comfort. Especially, this light, delicious soup (which is vegan and gluten free if you need it to be). It is a great lunch with grilled cheese or perfect starter for you Easter dinner.

Carrot Ginger Soup

Ingredients

2 Tablespoons of vegetable oil

½ teaspoon of sesame oil

1 large sweet onion, sliced

2 cloves of garlic, minced

1 inch of fresh ginger, minced

5 to 6 large carrots, diced

1 ½ teaspoons of salt

¼ teaspoon of pepper

5 ½ cups of chicken or vegetable stock

Sour cream or plain greek yogurt, optional

Directions

Heat oils in a stock pot. Add onions, garlic and ginger. Stir and cook until the onions are translucent, 5 to 7 minutes. Add carrots, salt and pepper. Stir and cook for another 5 to 7 minutes. Add the stock and cook for about 15 to 20 minutes. Blend with a handheld blender or allow to cool and transfer to a blender or food processor to puree. If there are lumps, run through a sieve. Keep in stock pot on low heat or in a crock pot on warm or low until ready to serve. Top with a dollop of sour cream or yogurt if you like.

Spring will be here before we know it! With a slight chill in the air, soups make an easy, healthy lunch, served with a salad or sandwich. Let me know if there are any recipes you want to see for the spring!

Here are some of my other soup recipes if you are in the mood for something different.

 

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