Carrot Ginger Soup

Posted on by April 13, 2014

Carrot Ginger Soup

Print recipe
Serves about 8 cups
Inspiration Chatelaine magazine 2003

Ingredients

  • 3 Cloves garlic (coarsely chopped)
  • 1 Large onion (coarsely chopped)
  • 2 Tbsp butter or olive oil
  • 6 Large carrots
  • 1 Large parsnip
  • 1 1/2 Tsp freshly grated ginger (Peel off the outer skin and chop using your mandolin or a paring knife)
  • 1 1/2 Tsp ground cumin
  • 1/2 Tsp salt
  • 1/4 Tsp ground nutmeg
  • 1 900 ml ( 4 cups) unsalted chicken broth
  • 2 Cups water

Directions

Melt the butter in a large saucepan over medium heat. Add the chopped garlic and onion and stir often until soft, about 5 minutes.
Peel the carrots and parsnips. Slice into thick rounds. Add to the onion/garlic mixture along with the grated/minced fresh ginger, ground cumin, salt and nutmeg.
Carrot Ginger Soup - the veggies
Stir in the chicken broth and water. Bring to a boil. Cover, Reduce the heat to simmer, stirring occasionally until the vegetables are cooked, about 30 minutes.
Puree the cooked vegetables and broth in batches using a blender or food processor. (Always remember to only fill the blender half full and to hold the lid down, so that hot liquid is contained in the blender.)
Carrot Ginger Soup will keep well, covered and refrigerated for at least 5 days or freeze for up to a month.