By Jessica Lee
Happy 2020! After a busy start to the year, I’m finally back in the kitchen whipping up a whole slew of new recipes. It’s been fun to learn new tricks and try new things…
My fiance and I went to New Orleans for Christmas with our families, and he came home with the flu. No fun, right? I wanted to make him something with ginger knowing that it has a lot of medicinal benefits, and this Ginger Carrot Soup came to mind. It’s incredibly easy to make and inexpensive as well. I topped mine with a swirl of balsamic vinegar, but it would also be great with cilantro or toasted pine nuts or chopped basil. Want a vegan version? Sub in vegetable stock for chicken stock.
Ginger Carrot Soup
Makes 4 Servings
2 tbsp olive oil
1 onion, diced
3 garlic cloves, thinly sliced
2 inch piece ginger, thinly sliced
1 tsp cumin
1 tsp coriander
4 carrots, chopped
3 cups chicken stock
- Heat olive oil in a heavy-bottomed dutch oven over medium heat. Add onions and salt. Cover and cook over low heat for 20 minutes.
- Add garlic, ginger, cumin, coriander and garam masala. Saute until incorporated. Add carrots, stock, salt and pepper.
- Bring mixture to a boil. Turn heat down the medium-low and simmer until carrots are soft, 20-30 minutes.
- Transfer soup to high-speed blender and blend until smooth. Season with salt and pepper to taste. Add drizzle of balsamic vinegar.