Wednesday, September 14, 2011

Carrot and Ginger Soup

This soup is the ultimate in sweet and spicy goodness. The carrots are very sweet and full of flavor while the ginger is spicy and savory. I love this classic combination and it makes for a very quick and simple soup that is healthy to boot. I had a moment where I thought I was not a wimp and I didn't remove the jalapeno seeds so mine ended up reeeeeeeeeally spicy. Like eyebrow singe worthy heat. Since ginger is already spicy, I think you should remove the seeds from the jalapeno to keep this soup balanced. I love this for lunch or for an easy dinner with a salad and roll. It freezes beautifully and keeps in the fridge for at least a week, so it is a good thing to have around when you are hungry. I mean, do you have a bag of carrots? That is really all you need. Easy!
Carrot and Ginger Soup
1 bag baby carrots
1 small onion
2 cloves garlic
1 Tbs. ground ginger
1 jalapeno
1/2 tsp. ground ginger
1 cup water or vegetable stock
salt and pepper
1 Tbs. olive oil

1. Slice the onion, garlic, and ginger.
2. Slice the jalapeno and remove the seeds.
3. Heat 1 Tbs. olive oil in a heavy bottom pot and add the onions, garlic, pepper, and ginger. Sprinkle with salt and pepper. Cook them for 4-5 minutes.
4. Add the carrots to the pot.
5. Sprinkle in the ground ginger and another sprinkle of salt.
6. Cook the carrots for another 4-5 minutes.
7. Add the stock and bring to a simmer. Cover and cook on low heat for 30 minutes until the carrots are very tender.
8. Blend the whole mixture in the blender until very smooth. Add water, if needed, to get the consistency you want.
9. Ladle up the soup into bowls. You can top with anything you like - sour cream would probably be nice and cool.
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