Carrot Ginger Soup
Serves 6
Ingredients
- 3 tablespoons extra virgin olive oil (divided use)
- 1 yellow onion (cut into 1/2-inch pieces)
- 1 1/2 pounds carrots (cut into 1/2-inch pieces)
- 2 tablespoons grated, peeled fresh ginger root (plus more to taste)
- 1 teaspoon kosher salt (plus more to taste)
- 3 cups vegetable stock (plus more as needed)
- 2 teaspoons rice wine vinegar
Optional Ingredients
Directions
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and carrots. Cook, stirring occasionally, until translucent and fragrant, about 3 minutes. Stir in ginger, 1 teaspoon salt, and 3 cups stock. Cover and bring to boil.
- Reduce heat and simmer gently 20 to 30 minutes or until carrots are very soft. Remove from heat.
- Use a blender or food processor to whirl carrot mixture until smooth and creamy, adding more stock as needed. Stir in remaining tablespoon olive oil, vinegar, and additional salt, to taste.
- Serve warm with Carrot Top Pesto.
Cook Tips
When blending hot liquids, only fill blender base 3/4 full and be sure to place a towel over top of lid in the event that liquid escapes.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 110
- Fat: 7.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 470.0 mg
- Carbohydrates: 12.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 6.0 g
- Protein: 1.0 g