Thursday, 31 January 2013

Carrot Ginger Soup...One of My All-Time Favourite Soups

This is most definitely my go-to soup in the winter.  It has tonnes of flavour, is quick and easy to make and most definitely warms you from the inside out.  The recipe stems from The Earthbound Farm Organic Food to Live By Cookbook, but here's my version of it:
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 big piece of ginger (about three inches long and twice the width of your thumb), peeled and chopped
  • 4-5 large carrots, peeled and sliced
  • Juice of two oranges
  • 4 cups vegetable stock (I use one tetrapak of Kitchen Basics, no salt added, vegetable stock)
  • 2 dashes salt
  • 10 grinds of pepper
  • 3 dashes of nutmeg
Heat the olive oil in a large pot.  Add the onion and ginger and cook until the onions are soft.  Add the carrots and stir.  Add the juice of two oranges and stir.  Add the vegetable stock and bring to a boil.  Reduce the heat and let simmer until the carrots are tender (about 30-45 minutes).  Blend the soup with a hand immersion blender (or a regular blender).  Add the salt, pepper and nutmeg and stir.  Makes 4-5 servings and freezes well.


No comments:

Post a Comment