Monday, September 12, 2011

Carrot Ginger Soup

I had a bounty of carrots in the fridge.  Four bags of carrots.  Rabbits could not eat that many carrots raw.

A whole bunch went into the chicken pot pie I made for dinner last night.  Chicken gravy is good.  It also had 5 tablespoons of butter in it, so this soup is nice to balance a bit.

Another pound went into this Carrot Ginger Soup.  Very simple, quick to make, and healthy.  Also, if you use vegetable broth, it's vegan, and I'm fairly certain gluten-free.  All sorts of diets can be fed with this soup.  The ginger adds a little spiciness.  It was an excellent accompaniment to my lunch, along with some sort of dipper.  I went with a mini bagel.  I'll leave it up to you to decide.

Carrot Ginger Soup
Olive Oil
1 Shallot, minced (or one clove garlic)
1 small onion, chopped
1 Tablespoon grated ginger
1/4 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon black pepper
1 pound carrots, roughly chopped
2 cups vegetable broth (or chicken to make it non-vegan)

In a soup pot or saucepan, heat olive oil over medium heat.
Saute shallot and onion until softened, about 5 minutes.
Add in ginger, coriander, salt and pepper.
Stir in chopped carrots and broth.
Bring to a boil, reduce to a simmer, and cook, covered for 15 minutes or until carrots are soft.
Puree in batches in the blender or food processor, or my recommendation, an immersion blender.  You might remember my story about the tomato soup on the ceiling, the cabinets and me.  The immersion blender is well worth it.

Makes about 4 cups.


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