Happy overeating holiday! I hope everyone had a wonderful and satisfying Thanksgiving, full of family, food and football. Now it's time to detox.
In keeping with the orange food theme (see below for last week's Black Bottom Pumpkin Pie), I decided to make a nourishing, oh-so-light-and-healthy carrot soup for my family. I must admit, I've made a lot of orange soup in my time, but it has almost always been butternut squash soup. Delicious, but quite rich.
So I have moved on. This recipe is from my mother-in-law for a simple carrot soup. It's delicious and extremely easy to make. It's lighter than squash soup. It is really good with a garnish of cilantro, parsley, chives or scallions. You can use chicken broth if you don't have vegetable broth. You can try cumin instead of ginger. See how versatile it is?
2 Tbsp butter
1 large onion
1 1-lb bag of carrots
2 32-oz cartons of organic low sodium vegetable broth
2 tsp ground ginger
Salt and pepper to taste
1. Melt butter in a large saucepan over medium heat.
2. Dice the onion; peel and dice the carrots.
3. Add onions and carrots to pot and saute until soft, about ten minutes.
4. Sprinkle ground ginger, salt and pepper over softened onions and carrots and stir until well combined
5. Add vegetable broth and bring to a boil.
6. Reduce heat and simmer on very low heat, covered, for about 40 minutes.
7. Let cool.
8. When cool, use a hand blender to puree the soup.
9. Reheat to serve; refrigerate until ready to use.