Carrot Ginger Soup

It’s the weekend — which for me is synonymous with MAKE-AHEAD!

I could eat soup every meal of the day. To me there is nothing more comforting from the holding of the warm bowl or jar in this case, and the knowledge that it does a body good. I have a thing about warm bowls and coffee mugs. If any of you have seen the movie A Few Good Men where Tom Cruise plays a lawyer who needs a baseball bat to do his real thinking…

Yes, you know this film.

Well….a warm cup of coffee or soup is my baseball bat. I seem to do my best thinking with a warm mug in hand filled with anything. What is your baseball bat?

I had a big bunch of carrots from the farmers market and my sister and I wanted to embark on a sort of cleanse…so we made this carrot ginger soup. It’s got great depth of flavor, from the sweetness of the carrots to the spice of the ginger. It warms your belly and as I like to say, ginger is the cure-all. In this case it’s contributing to a cleanse of our bodies but the make-ahead part contributes to my sanity so I love it that much more. I just grab it out of the fridge and head out the door in the morning. Bryce likes it too!

Carrot Ginger Soup

5 or 6 large carrots, diced
About 2-3 C warm chicken broth
1/2 inch of ginger, minced
1/2 onion, diced
2 tbsp olive oil
salt + pepper

Heat olive oil in a large sauté pan. Add the onion and carrots, stirring frequently for about 5-7 minutes. Add garlic and ginger and sauté for another 7 or 8 minutes, or until carrots are soft. Putting a lid on the pan or a piece of foil will help speed up this process, allowing the carrots to steam through.

If you have an immersion blender you can work from this same pot, otherwise I carefully add the carrot mixture to a blender or food processor. Add warm chicken broth about 1 cup at a time then blend, repeating this process until you have the desired consistency. Salt and pepper to taste.

Divide the soup in mason jars and keep in the fridge. Grab and go all week long!

Have a fantastic day!


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