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