Recipe: Carrot Ginger Soup

Carrot Ginger Soup

Carrots are available year round, but for some reason, the warm, golden color and the use of a spice like ginger make Carrot Ginger Soup feel like an autumn food. Depending on what type of liquid you use to cook the carrots and whether or not you add cream to the soup at the end, you can make it vegetarian or vegan.

1 diced medium red onion
1-2 Tbsp olive oil
4 Tbsp of minced fresh ginger
2-3 cloves finely minced garlic
1½ c. chopped carrots
3 c. vegetable broth
¼ c. orange juice
salt and pepper to taste
¼-½ c cream or milk (optional)

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender). Thin with additional broth as needed. Season to taste with salt and pepper.