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BFC Recipe: Carrot Ginger Soup PDF Print E-mail

by Chris Ellis
January 2014

(A yummy soothing soup on a cold winter day for those carrot and ginger lovers!)

2-3 Tbsp. olive oil
1 medium onion, diced
1-2 small cloves of garlic, minced
2-4 Tbsp. grated or minced ginger
4 cups sliced and well-washed carrots
(peel them only if they have some bad spots since all the
nutrition is on the skin or right underneath)
3 cups vegetable broth, or more can be used
depending on the consistency
1 cup apple cider or orange juice
Dash cinnamon or nutmeg depending on your taste
Salt and pepper to taste
Parsley, plain yogurt or sour cream, or chopped scallions for a garnish  

In a large pot, sauté onions, garlic and ginger in olive oil over low heat until soft, about 3-5 minutes. Add carrots and vegetable broth, reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft. Add apple cider or orange juice and stir well. Heat until warm again. Take soup in small batches and using a blender or food processor, process soup until smooth. Return the soup to the pot and add salt and pepper as needed. Heat again as needed, and before serving garnish the soup with chopped parsley or chopped scallions and plain yogurt or sour cream!
Serves 4-6 depending on your portion size!