Carrot Ginger Soup sets the mood for a cozy fall dinner. There is no cream or milk added to this thick and rich soup.
Serve it with a green salad and the Beer and Cheese Muffins from yesterday’s post and supper is ready.
Enjoy!
Carrot Ginger Soup
Print recipe| Serves | about 8 cups |
| Inspiration | Chatelaine magazine 2003 |
Ingredients
- 3 Cloves garlic (coarsely chopped)
- 1 Large onion (coarsely chopped)
- 2 Tbsp butter or olive oil
- 6 Large carrots
- 1 Large parsnip
- 1 1/2 Tsp freshly grated ginger (Peel off the outer skin and chop using your mandolin or a paring knife)
- 1 1/2 Tsp ground cumin
- 1/2 Tsp salt
- 1/4 Tsp ground nutmeg
- 1 900 ml ( 4 cups) unsalted chicken broth
- 2 Cups water
Directions
| Melt the butter in a large saucepan over medium heat. Add the chopped garlic and onion and stir often until soft, about 5 minutes. | |
|
Peel the carrots and parsnips. Slice into thick rounds. Add to the onion/garlic mixture along with the grated/minced fresh ginger, ground cumin, salt and nutmeg.  | |
| Stir in the chicken broth and water. Bring to a boil. Cover, Reduce the heat to simmer, stirring occasionally until the vegetables are cooked, about 30 minutes. | |
| Puree the cooked vegetables and broth in batches using a blender or food processor. (Always remember to only fill the blender half full and to hold the lid down, so that hot liquid is contained in the blender.) | |
| Carrot Ginger Soup will keep well, covered and refrigerated for at least 5 days or freeze for up to a month. | |