It's a gloomy day in April...
damp from the storms we had last night...
the sun can't decide if it wants to make an appearance today...
after all it is Sunday...day of rest...
but not for the sun...
the sun always shines...somewhere!
well, if it IS shining on you today,
I hope you enjoy every moment...
every warm golden ray!
may today be a gift you embrace...
whether the sun is shining or not...
and may this soup be one to warm you
from the inside out...
loaded with antioxidants
to bring you good health...
flavor to satisfy your taste buds...
warmth from the spice of ginger and garlic...
I like to call it
A BOWL OF SUNSHINE!
C a r r o t - G i n g e r Soup
Ingredients:
Approx. 2 - 3 Tbs. Olive Oil
1 Large yellow Onion, minced
3 - 4 Garlic cloves, minced (use more or less according to your taste for garlic)
2 - 3 tsp. grated fresh ginger (for more heat and if you love ginger, feel free to add more - I've been known to use quite a bit more - ;)
1 ½ lb. carrots, peeled and cut into 1-inch pieces
6 cups chicken stock (organic/all natural, no msg, lower sodium)
1 tsp. juice of fresh squeezed lemon
Salt and freshly ground pepper to taste
~ ~ ~ ~
Steps:
Since I like to do as many steps in one pan, I use a large soup pot for this entire recipe...
Drizzle the olive oil into the soup pot and warm over medium heat. Add the onion and cook until softened, 3-5 minutes. (I chop all ingredients right into the pan - no extra plates, cutting boards or utensils needed).
I press in the garlic, grate in the ginger and chop in the carrots and cook, stirring, for 5 minutes, and then add the stock. Cook the ingredients over medium heat until the carrots are tender, about 30 minutes.
After 30 minutes (or when carrots are tender), remove from heat and allow to cool slightly.
Using an immersion blender, blend the soup until smooth. Stir in the lemon juice and season with sea salt and pepper. (**You can also do this in a regular blender but wait until it is cool then re-heat in your soup pot, but of course, my immersion blender allows me to keep it all in the pot with less clean up)
Ladle hot soup into bowls (preferably warmed bowls). Garnish with a dollop of fat free sour cream or creme fraiche.. I like to use plain Greek yogurt. Add a sprig of parsley or cilantro. Serve immediately.
Serves 4 to 6.
I enjoy this soup with popovers!
click here for my quick and easy popovers recipe ~
P.S... If by chance there is soup left over, sometimes I'll use it to prepare a unique pasta sauce: Depending on how much soup is left, I like to stir in a tablespoon or so of plain Greek yogurt to the soup (just enough to thicken the soup into a sauce) and simmer over medium heat; add grated parmesan cheese and stir until bubbly and the consistency of a pasta sauce. I ladle over my favorite pasta, sprinkle with toasted chopped walnuts, fresh grated parmesan cheese & fresh basil and serve! I also love this sauce drizzled over a grilled chicken breast on a bed of quinoa or rice!)
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