Delicious, and Healthy Carrot Ginger Soup
This recipe is originally from the America’s Test Kitchen cookbook, but when I was getting ready to make the recipe, the papers completely went missing. (If you know me, you know I don’t misplace anything! So the fact this is missing is still bothering me. haha.) So this is the best of what I remember from the recipe.
Although it’s extremely delicious, and I love the healthy feeling I get after it, I am sure it would be a bit more delicious if you added half & half at the end. I’ll leave that up to you though!
1 chopped onion
2 cups peeled, chopped carrots. (I used a bag of organic carrots, and then a bag of baby carrots.)
1/4 cup minced, fresh ginger (do not replace with powder)
1 box chicken stock (feel free to use vegetable stock if you are vegetarian)
Salt & Pepper
Light Sour Cream
|If you look at this picture carefully, you can see the delicious, whole, and organic carrots versus the pre-peeled baby carrots!|
Add the chicken stock and simmer for about 20 minutes, or until the carrots are tender.
While soup is cooking, peel and chop 1/4 cup fresh ginger.
|My ginger was a little older for this soup, so you can see a few failed attempts here. Microplane and peeler didn’t work – only chopping it did. Make sure to use fresh ginger – you can grate if this is the case.|
Add a dollop of Sour Cream or swirl it around. Enjoy!