Friday, October 8, 2010
Carrot Ginger Soup
Truth be told, I had another motive. To use this puppy!
I will preach here now for a moment. For the love of god get the low sodium stock if you're concerned with sodium intake. In normal broths, the sodium is ridiculous at almost 600 mg per cup. This recipe uses three cups plus additional salt. It could get very unhealthy very quickly.
1 pound carrots peeled and sliced
1 onion diced
1 Tbsp olive oil
1 clove garlic minced
2 Tbsp minced fresh ginger (more or less to taste)
1 tsp curry powder
3 cups vegetable stock
1. In a large saucepan heat up the olive oil on medium high heat then add the onions. Cook for about three minutes then add the ginger. Continue cooking until the onions are limp, stirring frequently. Add the garlic and curry powder. Cook for an additional minute. Add the carrots and stir to coat the carrot with the onions. Slowly and carefully add the stock. Bring to a boil then reduce to a simmer. Cook until the carrots are cooked through and easily pierced with a fork.
2. Allow the mixture to cool for a few minutes then go at it with an immersion blender. Blend until smooth. Serve hot.
This recipe has been linking up a storm at Fresh, Clean and Pure Friday on la bella vita,Wholesome Whole Foods on health food lover Fight Back Friday over at food renegade and Vegetarian Foodie Fridays as well.