Carrot Ginger Soup
Summary
| Yield | |
|---|---|
| Source | Recipe submitted by Sally Henkel |
| Prep time | 45 minutes |
| Recipes | Soups |
Description
This recipe was submitted by Sally Henkel in the 2012 We ♥ Local Food Savory Carrot Recipe Competition. Sally says, “Not only is this a vegan soup, but it's also great for winter days. The carrot and ginger medley create a savory soup, loaded with flavor. I love making this for friends and family dinner.”
Ingredients
| 1 | onion (small size, diced) | |
| 2 | Clove | garlic (minced or pressed) |
| 2 | Tablespoon | ginger, fresh (minced) |
| 3 | Tablespoon | olive oil |
| 2 | Cup | vegetable broth |
| 10 | carrots (quartered) | |
| 1 | Cup | soy or coconut milk |
| 1 | Tablespoon | maple syrup |
| 1 | Teaspoon | pepper (ground) |
| salt to taste (usually takes a generous amount) |
Instructions
In a soup pot, heat the oil with 2 tablespoons of broth. Add the diced onion, garlic and ginger to the pan and sauté for a few minutes. Add the soy or coconut milk, pepper, remaining broth, maple syrup and the carrots. Bring the pot to a simmer. Cook until the carrots are soft enough to break with a fork. Turn the burner off and let the soup cool for a minute. Puree the soup until preferred texture with a blender or immersion blender.
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