Some time ago my friend Tara made this delicious Carrot-Ginger Soup for girls night. If I remember correctly, she paired it with a tasty salad and scrumptious biscuits of some kind. Ever since that meal I’ve been wanting to recreate that soup. It was just that good! Today was finally the day. It was a perfect way to spend a snowy Saturday afternoon. With a large chunk off a fresh, crusty baguette I had myself a delicious lunch.
32 oz. container of low-sodium chicken or vegetable broth
1 onion, chopped
3 cloves garlic, finely chopped
1 Tbsp freshly grated ginger
1 pound carrots, coarsely chopped
1 medium yellow potato, peeled and cut into 1-inch cubes
Salt and pepper to taste
Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.
Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. Use an immersion or hand blender to puree the soup. You may also use a blender, in batches.
Add water or broth if needed to thin to desired consistency.