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carrot ginger soup

carrot ginger soup

an easy and simple soup that can be enjoyed hot or cold!

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ingredients:

1 large onion

3 bunches of carrots

3 inch knob of ginger

1 T coconut oil

1 t salt

3.5 c water

¼ sliced almonds (optional, garnish)

4 fresh mint leaves (optional, garnish)

tools:

medium size pot with lid. cutting board. sharp knife. vegetable peeler. blender or stick blender. rubber heat proof spatula. microplane. measuring spoons and cups. soup spoon. wooden spoon.

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cut onion into medium dice. set aside. trim greens from carrots.

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wash and peel carrots. thinly slice carrots. set aside.

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using a spoon, scrape the skin of the ginger. microplane the ginger to make 3 T. set aside.

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in a medium size pot, heat oil over medium-low. add onions. cook onions slowly for 5 minutes. stir occasionally. try to avoid browning the onions too much. if too much browning occurs, turn down the heat.

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add ginger to onions and cook another minute. add carrots, salt, and water. cover the pot with a lid. bring liquid up to a boil and turn down to low. cook carrots until tender, about 14 minutes total. once carrots are fully cooked turn off heat.

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for this next step, i highly recommend using a stick blender for hot liquids. if using a regular blender, allow soup to cool for 20 minutes before blending.

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blend soup until very smooth. stop the blender once or twice to scrape down the sides. ready to serve. 

 

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wash mint and slice thinly. garnish soup with mint and almonds. soup recipe can be doubled  and stored in the freezer for later use.

 

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