Carrot Ginger Soup
Get some ginger in your life! Don't skimp on the lemon juice - it really transforms the final product, along with some garam masala (which you can also use in Palak Paneer).
Carrot-Ginger Soup: Recipe Demo - Vegan Recipe from Whole Foods
4 cups low-sodium vegetable broth, divided
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 teaspoons freshly grated ginger
1 pound carrots, coarsely chopped
1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
1 teaspoon lemon juice, or more
1 tablespoon sliced fresh chives
With a mandoline or food processor, slice the onion and garlic.
In a medium saucepan, add half a cup of broth and bring to a simmer, and add the onion and garlic. Cook until tender, about 6 minutes, stirring occasionally.
While that cooks, chop a pound of carrots. I’m slicing them pretty thinly so they cook quicker. Also, the size of carrot you buy influences the flavor. Larger carrots are very woody and smaller carrots are sweeter. For this soup, I suggest the smaller ones. I had to doctor the seasoning at the end because I tasted way too much of the woody carrot and it was a huge turnoff.
By now your onions should be soft, so we’ll add the rest of the broth to the pot and start throwing in the carrot pieces so they can begin to cook down. Then peel and slice the potato and add to the pot with everything else.
Grate at least two inches of ginger into two teaspoons and add that to the pot as well.
Let it all come to a boil, and reduce to a simmer. Cover and cook 25 minutes or until vegetables are tender.
And when everything seems soft enough, blend it together. An immersion blender is best, otherwise pour it into a blender in batches. Add water or broth if needed to thin it out to as you want. Stir in lemon juice and even lemon zest if you enjoy that little touch. Garnish with chopped chives.
I even added a sprinkle of garam masala to cover the woody flavor I mentioned earlier which is made with cumin and cloves and cinnamon and cardamom and some other very comforting spices.
So use up all those carrots and get your ginger on!