Fall Soup! Carrot Ginger Soup Recipe
/The weather has been grey on and off for the last couple of weeks, which makes for a perfect time to cook some fall soups. One of my favorites is carrot-ginger soup, also a favorite of RRE team member, Cara. Here is her personal recipe. Do you have a go-to fall soup you like to make?
Ingredients:
1/2 medium yellow onion, chopped
1 T fresh minced ginger (add more if you are a big fan of ginger)
4 garlic cloves, minced
1 lb peeled and chopped carrots
3 C vegetable stock
1 T apple cider vinegar
1 T maple syrup
1 T olive oil
salt & pepper
greek yogurt, sour cream, heavy cream, or coconut milk (optional)
Directions:
Heat olive oil over medium heat in a dutch oven or stock pot.
Add minced garlic and onion and cook until softened, about 5-7 minutes on medium-low.
Add carrots. Cook for another 5-7 minutes.
Add stock, ginger, vinegar, and syrup, along with salt and pepper to taste.
Bring to a boil.
Simmer, covered, for 30 minutes. Make sure carrots are tender.
Take off heat. Let cool for 5 minutes.
Blend with either an immersion blender or in a blender.
Add a dollop of cream of choice, should you wish.
Serve warm with crusty sourdough bread.