Description
What’s so great about Curried Carrot Ginger Soup? Everything! Full of good-for-you nutrients – vitamin A and those anti-inflammatory spices, this is a light yet filling soup for spring.
Ingredients
Units
Scale
2 tablespoons organic canola oil
2 medium onions, chopped coarse
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds carrots (about 12 medium), peeled and chopped coarse
1 tablespoon grated ginger root
1 tablespoon curry powder
6 cups vegetable stock or water
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onions, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the carrots and continue cooking for another 5 minutes.
- Add the ginger root and curry powder, stirring constantly, about 30 seconds. Add the vegetable stock and bring the soup up to a boil. Bring down to a simmer and partially cover, for about 15 minutes, stirring occasionally.
- When the vegetables are tender, turn off the heat. Using a food processor or blender, puree the soup in batches. Add the soup back to the pot and reheat gently over low heat. Adjust the seasonings if necessary and serve hot.
Notes
When pureeing hot soup be extremely careful not to overload the food processor or blender. Steam from the soup can make it spurt up when the machine is turned on. To be cautious, only fill up the blender or food processor 1/3 of the way, and be sure to have an opening to let the steam out.
