Yummy carrot soup on a cold day.

So this in not my recipe…. but it is the one I started from. Most of the time I forget the potato, double the ginger and add some garlic too. Tastes great with a dolop of plain yogurt on top.


Susan’s Carrot Soup with Ginger
Serves 4 to 5

1 medium local onion, chopped
1 tablespoon (15 mL) olive oil
8 good-size Local carrots, peeled and sliced into 1/2-inch (1 cm) coins
1 medium local potato, cubed
1 to 2 tablespoons (15 to 30 mL) freshly grated ginger
5 cups (1.25 L) vegetable broth, chicken broth or water
Salt and freshly ground white pepper to taste

In a soup or stock pot, sauté onion in olive oil until translucent. Do not brown. Add carrots and and potato and stir briefly. Add ginger, broth or water, and bring to boil. Turn heat down to medium-low, cover partly, and cook until vegetables are tender, 20 or 25 minutes.
Remove from heat, cool slightly and purée all or part of the soup (depending on how smooth you like it) in a blender or food processor, or with a hand-held blender.
Make ahead, if you like, and refrigerate, then reheat just before serving. Recipe doubles easily and freezes well.

© (c) CanWest MediaWorks Publications Inc.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: