Ingredients
- 15 "giant" carrots - I got them from my mother-in-law and they were huge
- 2 tablespoons olive oil
- 2 medium sized onions, diced
- 4 huge cloves of garlic, finely chopped
- 1.5 - 2 inches of freshly ground ginger
- 6 cups organic vegetable broth (out of a box)
- Salt
- Pepper
After cooking the carrots for about 10 minutes, I added 1 cup of vegetable broth and cooked the carrots and broth for another 10 minutes.
After the carrots were soft, I added the remaining broth and cooked the soup for another 10 minutes. Then I pureed everything with my hand-held blender.
Here is a picture of the finished soup. It was beautiful. Unfortunately, the pictures don't show it (something about trying to make dinner, entertaining the toddler, and taking pictures--in a kitchen with poor lighting--all at the same time make for poor picture quality), so you'll just have to trust me that the color of the soup was indeed beautiful and amazing...
Because I was running late, I ended up not making any croutons but toasted some whole wheat bread instead. I also mixed a little bit of soft butter with some garlic that I had smashed up with a bit of salt to put on the toast.Carrots and ginger are such a nice combination. I just love the sweetness of the carrots with the spiciness of the ginger. The soup was quite thick, and we love it that way. However, if you like a thinner soup, you could easily add a few more cups of broth. I know it would have been way too thick for my mom who likes her soup very soupy... :o)
Questions: Do you like carrots and/or ginger? What's your favorite way to eat them? I think this soup is my favorite way to eat carrots... :o)
Happy Friday!
Be well,
Andrea
