Have you ever made a blended soup? No? Why not? So easy. One of my favourite ways to get vegetables into me, freezer friendly, portable and delicious! I tend to just make up the recipe as I go, just as I did today.
Carrot Ginger Soup. Makes one large-ish pot. How many bowls? Depends on how big your bowls are. Ha!
- 3lb bag of carrots
- a large onion
- a large chunk of ginger
- a big spoon of ground coriander
- 8c (or so) of broth – chicken or vegetable; homemade or from a box – doesn’t really matter.
- salt and pepper to taste
- olive oil
Peel your carrots, ginger and onion.
Toss onion and ginger into the food processor to chop.
Put onion and ginger mixture in a pan with olive oil over medium heat to soften.
Grate your carrot with the food processor
Add the carrots and your broth to the pot. Simmer for 30-40 minutes or until it’s all soft
Puree with an immersion blender. (or you could dump it all into the food processor or a real blender, but why?). Add a bit of water or broth to thin the consistency, if required.
And eat. You can top with chopped cilantro, a drizzle of sour cream, some salt and pepper. This soup has a real zing to it because of the enormous amount of ginger. It’s simple and delicious flavours at their best. Good food does not need to be complicated and difficult. I froze most of this soup for busy weeknight dinners once my next semester begins (I work full time and go to grad school full time….)
I also packaged a few servings of soup into mason jars for lunches to take to work. Mason jars make awesome packed lunch containers. Take off the lid, drape a paper towel or napkin over it to prevent splatter, and microwave. Glass won’t leach crap into your food, nor will it break down from the heat.