Carrot Ginger Soup

October 14, 2013 by Anna 

Yields 4-6

Carrot Ginger Soup

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 1/2 cups peeled, chopped carrot (I used one large bunch of carrots)
• 1 cup peeled, chopped sweet potato (about 1 medium potato)
• 2 cloves of garlic, minced
• 2 tablespoons minced fresh ginger root
• 2 1/2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 teaspoons ground cumin

Instructions

1. Heat a dutch oven over medium heat. Add oil, onion, carrots and sweet potatoes and gently saute for 5-10 minutes or until onion is translucent but not browned. Stir in garlic and ginger and saute for 1 minute. Pour in vegetable broth and stir in salt, pepper and cumin. Reduce heat to medium low, cover and simmer for 35-45 minutes or until carrots and sweet potatoes are fork tender.
2. Transfer mixture to blender in batches and puree. Taste for seasoning and adjust to your preference.

Notes

You can also use an immersion blender or food mill to puree the soup. If using a regular blender, be careful to only fill the blender jar half full of hot liquid and secure the lid with a dish towel before blending.