Ginger Carrot Soup
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This is the best soup for a fall/winter warm-up! And it's extra easy when made in a crock pot.
2 lbs carrots, cut up 1 1/2 inch of fresh ginger, peeled and grated (or 2 tsp powdered) 1 yellow onion, chopped 4 cups chicken broth |
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Wash the carrots and peel if desired. Cut them into 1/4 inch pieces. Peel and grate some of the fresh ginger; the remainder can go into the soup whole or cut into pieces.
Place all the ingredients into a soup pot and cook for about 30 minutes or until the carrots are tender. If using a crock pot, I let the carrots cook for around 4 hours on low. Test them for done-ness.
After the carrots are cooked, remove the ginger pieces if you included any chunks, and use an immersion blender or a regular blender to process the ingredients into a nice creamy texture. Add more chicken broth if necessary for the proper consistency.
Add some salt and pepper and cashew nut butter to this soup for added flavor. Garam masala and/or curry is a great addition.
Sprinkle some finely ground raw cashews on top and bon appetit!
Place all the ingredients into a soup pot and cook for about 30 minutes or until the carrots are tender. If using a crock pot, I let the carrots cook for around 4 hours on low. Test them for done-ness.
After the carrots are cooked, remove the ginger pieces if you included any chunks, and use an immersion blender or a regular blender to process the ingredients into a nice creamy texture. Add more chicken broth if necessary for the proper consistency.
Add some salt and pepper and cashew nut butter to this soup for added flavor. Garam masala and/or curry is a great addition.
Sprinkle some finely ground raw cashews on top and bon appetit!
