Carrot Ginger Soup, that could be vegan or Paleo, depending on the broth used. This recipe is quite heavily inspired by John Ash’s “Carrot, Orange, and Ginger Soup” from his book “Cooking One on One.”
I added celery for more fiber, and removed the aromatic spices. I also removed the exact measurements. I’m a fan of using a whole item such as a whole onion (versus 1 cup of onions). You’ll find that my recipes aren’t exact (unless they’re for baked goods) because they don’t rely on the chemistry of ingredient-interactions. Want the soup to be less onion-y? Add only half an onion … the soup will still be edible. Don’t want to add the celery? By all means, leave it out … but adjust the amount of broth if you want to keep this a thick, pureed soup. I hope you’ll have fun with my recipes and others, and make them your own!
Carrot Ginger Soup
Yield: 8 servings — make a big batch, then freeze anything beyond what you would eat in 3 days — this freezes and thaws beautifully.
- 1-1/2 pounds carrots, peeled and chopped
- 1 bunch of celery hearts, chopped
- 1 large onion, chopped
*Note that I don’t specify exact sizes. Chop these into as similar a size as you can, for even cooking. This soup ultimately gets pureed, so pretty shapes and exact precision aren’t required – yay!
- 2 Tablespoons olive oil (or ghee or coconut oil … whatever oil you prefer)
- 1 teaspoon salt
Heat the oil over medium-low heat in a deep pot and add the onions, carrots and celery. Sprinkle salt over vegetables and cook for about 5 minutes. The salt will draw-out the natural water content of the vegetables so that they “sweat.” Stir occasionally and continue cooking on medium-low for another 5-10 minutes, until vegetables look translucent.
While those vegetables are “sweating,” prep the following:
- Minced zest & juice of 1 orange
- 2 – 3″ piece of fresh ginger, peeled and chopped
- 3 cloves garlic, peeled and chopped
Add ingredients to vegetables in pot and stir to combine. Cook for about 3 minutes on medium-low, stirring frequently. These ingredients cook quickly and you don’t want them to scorch.
- 6 – 8 cups vegetable broth or bone broth
Start by adding 6 cups of broth to the vegetables and raise the heat to simmer. Cook for about 10 minutes and then puree. I puree the soup using an immersion blender, but you could also transfer the soup to a standing blender or food processor. Taste and adjust seasoning, and add more broth if you want to thin the consistency. I ended up adding all 8 cups, and mine is fairly thick:
Serving Suggestions: This soup has a ZING because of the ginger and garlic! I like having this with pork chops and broccolini for a Paleo meal. Mr. Batch ate his with Autumnal Salad of mixed grains and broccolini. Great soup for Winter, but could be served chilled with a swirl of sour-cream-thinned-with-buttermilk in the Summer!