Welcome to the conclusion of soup week! I hope you have enjoyed the soup recipes that I have been sharing, I know I have enjoyed making and eating these soups! It has been over four weeks in preparation, because you can only eat so much soup, and I am so happy with how all of these recipes and videos have turned out!
This recipe is definitely the most unique of the three this week, but is so warming with a very different depth of flavor. If you have hand blender this recipe is definitely super easy as well! If you don’t have a hand blender, fear not, a regular one will do just fine, just be careful when transferring your soup from the pot to the blender.
Carrot ginger soup is a filling and exotic tasting soup that warms to the core.
- 2 tbsp unsalted butter
- 1 cup chopped onion
- 1 tbsp minced garlic
- 4 cups of low sodium vegetable broth
- 1 pound carrots coarsely chopped
- 4-5 inch baby golden potatoes cut into 1 chunks
- 1 tsp minced ginger
- 1 tsp pepper
- 2 tsp rosemary
- 2 tsp lemon juice
Melt butter in a pot over medium high heat.
Add onion and garlic. Saute 5 minutes.
Add broth, carrots, potatoes, ginger, pepper, rosemary, and lemon juice. Stir together, cover, and let simmer 25 minutes.
Remove pot from heat. Use hand blender on low speed to puree soup. Stand blender can be used as well, just be careful when transferring hot soup!
Serve and enjoy!
Let me know if you try this recipe down below and what you think of it! Stay tuned for my new schedule that I am starting next week…let’s just say you will be hearing from me much more frequently now!