Carrot Ginger Soup

Carrot Ginger Soup

Have you had your first chai latte of the season yet? I’ve been waiting patiently for mine, because I (foolishly) require an absolutely perfect Fall day for it. I want the sky to be bright blue with a few white clouds, I want to need a scarf and light jacket but still be able to just barely drink it outside comfortably without being too cold.

Chai lattes aside though, I haven’t held back on other Fall things like hot lemon water in the evenings or long walks outside. And I especially haven’t held back when it comes to soups. This is my second of the season, and it’s just as good as the first. Both have been cozy, yummy soups with perfect Autumn flavours. Dare I say it, I think I like this one more than the potato leek soup! It has a little kick to it, both in terms of its bright orange colour which has splattered my whole kitchen, and from its flavours: ginger, garlic, black pepper. It pairs so well with a few coconut flakes and is absolutely delicious.

Carrot Ginger Soup

Carrot Ginger Soup

Adapted from Joy the Baker

Ingredients

  • 4.5 cups of chopped carrots (about 3-4 large carrots)
  • 1.5 tbsp fresh ginger, diced
  • 2 cloves garlic, diced
  • 1 small white onion, diced
  • 1 apple, peeled and chopped
  • 4 cups of vegetable broth or water
  • salt and pepper to taste

In a large pot, heat some oil of your choice (about 1.5 tsp). Add onion and cook until it is translucent and your house is starting to smell divine. Add in the ginger and garlic and stir often so it doesn’t burn. Cook until they are fragrant. Add your carrots and apple and cook for about 5 minutes. Add the broth or water and simmer until the carrots and apples are soft enough to be broken up with your wooden spoon. Add seasonings to taste. Let the soup cool slightly, then use an immersion blender or regular blender to purée the soup.

Carrot Ginger Soup

Serve piping hot with some coconut flakes or pepitas or just on its own with a crust of bread. Enjoy!

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