Ginger is full of antioxidants. In fact, it is a natural way to combat nausea. Although I’m not a big fan of ginger in desserts, I love ginger in savory dishes. Carrots are high in Vitamin A, which promotes better vision. The best thing about my carrot ginger soup is that it’s simple and economic to make. Carrots are one of the cheaper vegetables at the supermarket. In fact, I get a 2 Lb bag at my local Harris Teeter for $1.99. Although ginger is pricier, a little goes a long way. I typically get mine at Aldi because they cost around $2 for an 8-ounce bag but that’s because I can go through quite a bit of ginger. However, if you don’t use a lot of ginger in your cooking, buying a thumb by the pound is generally not too costly.
What You’ll Need:
2 Lbs of carrots
1 large sweet onion
1 thumb-size of ginger
Black Pepper
Salt
- I like sweet onion in this soup because it complements the sweetness of carrots. Dice the onions. Chop the carrots into bite size pieces. I don’t always bother peeling carrots because it adds more work and because I don’t find the carrot skin annoying to eat.
- Get rid of the thick skin from the ginger. Finely chop the denuded ginger.
- In a pot, stir fry the onions in a thin layer of oil until they’re translucent. Add the ginger. The reason you don’t want to cook the ginger first is to avoid burning the ginger. After 1-2 minutes, add the carrots. Salt and pepper. Stir-fry for about 2 minutes before adding enough water to completely submerge the stir-fry.
- Cook on low-medium for 15-20 minutes until the carrots are soft. Use an immersion blender (aka emulsifier) to blend the mixture into a soup. If you don’t have an immersion blender, a regular blender is fine. However, if you’re using a regular blender, you may have to blend in batches.