March 18, 2014

Carrot and ginger soup for an easy side

Here's a really easy and quick recipe for a nice and warming vegetable soup. This can easily be made fully vegetarian (by substituting the chicken broth for vegetable broth). Also, you can up the nutrient content by adding other veggies to the mix.

Carrots, washed and peeled; alternatively, you can use baby carrots for convenience
Ginger ~1-2" piece, peeled and cut into smaller pieces
Chicken broth (homemade or from can)
Chives/parsley for garnish, optional

Ingredients in blender.


1. Add veggies and chicken broth to blender.
2. Blend to desired consistency.
3. Transfer from blender to pot.
4. Bring to a boil.
5. Serve.

Blended soup in pot.
Garnished and ready to serve (oops.. blurry shot!)
Though relatively simple, this soup is nice because the ingredients are easy to have on hand--carrots are fairly hardy in the fridge and the ginger can be peeled and frozen for later use. The ginger in this soup gives it a nice warmth and makes it nice to eat in the winter, either as a hearty snack or a easy appetizer.

Give it a try and let me know how it goes!
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