Ginger-Carrot Soup

Ginger-Carrot Soup finished in a bowl.

Ginger-Carrot Soup

This soup is soothingly warm, without being overpoweringly ginger-y.  You could make it with a simple sandwich or a tofu stir fry.  It is super affordable to make, especially if you use a home made veggie broth as your base.  It was enjoyed by all three members of the family!

Serves: 4-6

Ingredients:

  • canola oil, 1 TBSP
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 TBSP grated ginger
  • 1 stalk of celery, diced
  • 5 carrots, chopped
  • 4 cups vegetable broth (home made or salt free)
  • salt to taste

Directions:

  1.  Heat the canola oil over medium heat.  Add the onions and cook 2-3 minutes or until translucent.
  2. Add the garlic and ginger and cook another minute.
  3. Now, add the celery, carrots, broth and salt.  Turn heat to high and bring to a boil.
  4. Once the soup is bubbling, reduce the heat to low and simmer for 45 minutes.
  5. Remove from heat and hit it with your immersion blender.


Yum

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