Carrot Ginger Soup

OMG – this soup is ridiculously good.  So good, I kept grabbing spoonfuls every time I passed the pot while it was cooling down.  Hot or cold, it was scrumptious!

I had been craving carrots and ginger, not necessarily together, but I had a ton of carrots and some ginger that was on its last legs, so figured a soup would be a good choice.  Boy did it hit the spot.

I loosely adapted the Moosewood’s Carrot Soup which you can find the original recipe here.  My version essentially entails adding a good amount of fresh ginger while cooking the onions, garlic and nuts. 

With the exception of disliking having an additional pan to clean, the concept of simmering the carrots and potatoes with the stock while sautéing the onions, garlic, ginger and cashews separately and then combining when cooked worked quite well in the end.  I would be curious to see how the flavours change if you roasted the carrots…trial for another day.

I’ve eaten many different carrot soups, but this one is most definitely my current fave.

Hope you enjoy!

Carrot Ginger Soup

Serves 4

Preparation Time – 10 Minutes

Cooking Time – 20 Minutes

Ingredients

• 5 carrots
• 1 potato
• 1 tsp. kosher salt
• 3 cups chicken broth or water
• 1 onion – diced
• 2 cloves garlic – minced
• 1 ½” piece of ginger – minced
• ½ cup cashews – roughly chopped
• 1 tbsp. butter
• ½ tsp. avocado oil
• ¾ cup milk
• 10 chives

Preparation

1. Clean and peel the carrots and potatoes.  Toss into a large pot along with the salt and broth or water.  Bring to a boil, then lower the heat and simmer covered until tender – approximately 15-20 minutes.  Set aside to cool slightly.
2. Meanwhile, heat the butter and oil in a small frying pan.  Add the onions, garlic, ginger and cashews and sauté until the onions are translucent.
3. Add the onion mixture to the carrot mixture and puree using an immersion blender (or puree in a blender or food processor) until smooth.  Stir in the milk.
4. Serve immediately with a few chives snipped on top.