Carrot Ginger Soup

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.