This is more like a carrot and ginger chowder. It’s thick and creamy, but without dairy. It’s a low-cal version on the standard “vegetable puree + cream” soup. I made this as a way to get myself back on track after a week of party-food.
52: Carrot Ginger Soup
Total Time: 30 minutes
2 tbsp Olive Oil
1/2 lg. Red Onion, chopped
2 & 1/2 lbs Carrot, diced
1 tbsp Ginger, minced
1 tsp Ground Ginger
4 cups Chicken/Vegetable Stock
healthy pinch of Nutmeg
Salt & Pepper to taste
The longest part of this recipe is chopping your vegetables. So get that out of the way right off the bat.
Add your 2 tbsp of olive oil to a large soup pot and turn your stove onto medium-high heat.
Add your chopped vegetables and cook while stirring occasionally, until the onions start to get translucent, the carrots start to break down a little, and the whole mixture starts to stick to the bottom.
Add your stock to the pot and stir to dislodge any caramelized vegetable from the bottom of the pot.
Cook another 10 minutes on medium until the thickest carrot pieces are soft. Now comes the fun part.
Process your soup with an immersion blender, a hand mixer, or a regular blender. You want a smooth consistency but leave a few lumps for texture.
Serve with croutons or toasted almond slices.