I have been making this carrot ginger soup since literally years ago. Since the days when my friends and I would hang out in my apartment and I was using second-hand pots/pans to make this delicious soup. When I blended the soup is a rip-off magic bullet a little bit at a time.
My love of feeding people has not changed, similarly, this soup was a crowd pleaser then and will be a crowd pleaser for years to come. Seriously, try it!
Also, now that I have “fancy” cookware and a vitamix (isn’t it suppose to be life changing?) this soup is even better! Gone are the days of stray carrots that did not get blended all the way and my excuse that those things made it more “rustic.”
And yes, it is soup-er because it is almost a meal.
Carrot Ginger Soup
2 lbs carrots peeled and sliced
2 large onions diced
2 inches ginger– more if you want it spicier
4 c broth
2 tbsp olive oil
Salt and pepper to taste
- Add 2 tbsp olive oil to bottom of large pot on medium high heat. When hot, add diced onions. Cook until translucent approximately 10 minutes. Stir frequently
- Add sliced carrots and 2 inches ginger sliced. Add 4 c broth. Cook until the carrots are soft. Turn off heat
- Add half to blender. Blend until smooth. Blend the other half and combine. Salt and pepper to taste.
- Enjoy. If it is still a little too spicy, a dollop of sour cream or plain yogurt will add the perfect creaminess.
note: If you want a thicker soup, cook longer so more of the broth evaporates. If you want a thinner soup, add more both.