Perhaps you went to your local farmers market over the weekend and brought home some beautiful produce, or like me, you’re on a carrot kick? This week I’m baking with my students, and we are using my delicious carrot cake recipe: https://www.eatingwithhouri.com/post/i-carrot-cake-my-eyes-off-you
So naturally, my fridge is loaded with carrots, since I’ll be baking with over 200 students, at 7 different times!
Sometimes the most nourishing foods are also the most simple and easy to make. This ginger carrot soup is simple yet delicious. All you need are carrots, onions, garlic, ginger, broth, a little vinegar & oil. The soup comes together in less than an hour, your prep time included! The savoury awesomeness of the flavours will be making you crave more!
I made this hearty soup a full meal by serving it with a light croissant with Brie, you could serve it with a nice salad or a sandwich of your choice. I often just eat two bowls and it’ll be a filling meal for me, as I truly can't get enough of this soup! Give my recipe a try, I know you'll love it!
1 tablespoon of extra-virgin olive oil
1 cup of chopped onions
3 garlic cloves (I smash them with the knife‘s blade on its side)
2 big cups of chopped carrots
2 teaspoons of fresh ginger (grated)
1 tablespoon of vinegar
3 & 1/2 cups of broth (whatever type you prefer)
salt and fresh black pepper to taste (optional)
Heat your olive oil in a large pot, over medium heat. Add the onions and a pinch of salt and cook until softened and translucent. Make sure to stir often, for about 8 minutes.
Add the garlic and carrots to the pot and cook for about 8 more minutes, stirring often to prevent burning.
Stir in the ginger, and add the vinegar as well as the broth. Reduce heat to a simmer and cook until the carrots are soft. This will take about 30 minutes.
Let the soup cool a bit and use a hand blender, or any blender you have. Blend until it’s a smooth consistency.