This soup is thick, comforting, and creamy tasting without the added fat of cream. This recipe couldn't be easier to make, it's healthy, and fairly inexpensive. I'm always on board with this and especially like that it makes a large enough batch for leftovers to take to work for lunch.
Carrot and ginger are the perfect pair. They were made for each other. The ginger in this soup gives it a nice little kick.
The only thing I would do differently next time is to roast the carrots instead of just boiling them and maybe adding a sweet potato with it. I can only imagine how much more delicious this soup would be. Don't get me wrong, it's great just the way it is.
Ease into Spring while the cooler temps are sticking around by making this soup to ring in the vernal equinox and know the promise of more daylight hours is upon us. Yay!
Carrot Soup with Ginger & Thyme
Adapted From: Every Day with Rachael Ray
Makes 4 Servings
Stars of the Show:
- 6 cups low sodium veggie broth
- 1 1/2 lb baby carrots
- 2 shallots, chopped
- 1 tbsp fresh ginger, minced
- olive oil, for drizzling
- dried ground thyme, to taste
Add veggie broth, carrots, shallots, and ginger into a saucepan; simmer 20 minutes until carrots are tender. Puree in batches in a food processor. Drizzle with olive oil and season with thyme to taste. Enjoy!
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