This is an L-P family favorite! Adapted from the lovely Colleen Patrick Goudreau, this soup is one of the most requested meals from our kiddos. Even little IP who often does NOT want to eat dinner will chow down on a bowl of carrot-ginger soup.
Carrot-Ginger Soup
Ingredients:
2 TB olive oil
1 onion, chopped
8-9 regular-sized carrots, washed and cut into rounds
1 1/2 TB minced ginger
2 large yukon gold potatoes, cubed
7 cups of vegetable broth (or 7 cups of water and two veggie bullion cubes)
Directions:
1) In a medium saucepan heat the oil over medium heat. Add the onion and sauté until softened. I usually clean and chop the carrots while letting the onions cook.
2) Put the ginger in the pan and stir for 30 seconds. Add in the carrots, potatoes and veggie broth.
3) Bring to a boil and then lower to a simmer. Cover and simmer for 20-30 minutes, until carrots and potatoes are soft.
4) Puree the soup in a blender or food processor. Pour back in the pan and heat on low. Add salt and pepper to taste (white pepper is fantastic in this soup if you have it on hand)
