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

 Begin by chopping and sauteing an onion – cook for 3-5 minutes

Add the peeled, chopped carrots and continue to cook for 5 minutes. 

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.

 Use your Hand Blender at this point and continue to blend until as smooth as you like it.  (A strainer can be used to get out the smaller chunks if you like your soup extremely smooth.) 

Add a dollop of Sour Cream or swirl it around.  Enjoy! 

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