Vegetarian Carrot and Ginger Soup
Warm, super healthy and delicious.
The perfect remedy for cold winter weather and that sniffly nose everyone seems to have at this time of year.
what you need
1 lb bag of carrots
3-4 smaller sweet potatoes
1 large onion (or 2 medium ones)
2 or 3 cloves of garlic
2 generous tablespoons of fresh grated ginger
5 tablespoons olive oil
1.5 – 2 liters vegetable stock
2 or 3 cups of milk
salt & pepper
Chop onion and garlic and put into large soup pot with olive oil (use more or less olive oil if you wish). Add ginger and slowly sauté on medium-low heat while you chop up the rest of the ingredients. Peel carrots and sweet potatoes (if you want, I don’t. Totally up to you). Chop entire bag of carrots and the sweet potatoes (into circles) and add to pot.
Turn the heat up to medium and allow to simmer, stirring the ingredients over and over so that everything softens up a little. After about 5 minutes, add the soup stock, turn up the heat to high and bring entire pot to a boil. You can add a bit of salt and pepper here if you wish. Allow to boil rapidly for a couple of minutes and then turn the heat down to medium-high and leave it to bubble away for 20-30 minutes. Once the veggies are soft enough, remove the pot from the heat and use a hand blender to purée the ingredients all together. Add milk, salt and pepper (to taste) and purée the ingredients until smooth and blended.
Enjoy while it’s nice and warm & refrigerate the leftovers to reheat for lunch tomorrow.
[Recipe courtesy of my lovely & talented mother. The measurements are all relative. Play around with it and make it your own!]