Its officially winter people, snow is falling, its almost christmas, and its cold! I love making soups for dinner in the winter because they can be a healthy way to fill that comfort food craving. This soup is really creamy but it doesn't even have any cream in it! Pretty much just vegetables make up this amazing concoction. If you don't have an immersion blender yet, I highly recommend it if you're in to making soups. If not, the blender works just fine! Try this soup out and let me know what you think and if you make any genius adjustments!
Carrot Ginger Soup
Total Time: 30 minutes Yields: 6
1-2 T olive oil
8 medium Carrots, peeled and chopped
1 medium sweet or yellow onion, chopped
1 large Sweet potato (or 2 small,medium), peeled and chopped
5 cups vegetable stock, or Chicken Stock
Salt and pepper to taste
1 Tbs freshly grated Ginger (or more to taste)
1 tsp. cumin (or more to taste)
1 C water mixed w/ 2 Tbs skimmed milk powder, or half & half if you want it heavier
Sour cream or plain Greek yogurt for topping, or roasted pepitas/pumpkin seeds
Chop and peel sweet potato into 1/2” cubes, drizzle with EVOO, stir, roast in a 375 F oven (for about 10-15 min.) Chop Carrots into small circles. Chop the onion into small chunks.
Heat the olive oil in a large saucepot over medium heat and add the chopped carrots and onion. Cook until the carrots are crisp-tender, stirring frequently, about 6 minutes. Pull the Sweet potatoes out of the oven and add to the pot.
Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer until the carrots are tender, about 20 minutes.
Mix in the salt, pepper, cumin, and freshly grated Ginger and half and half/milk mixture.
Mix in a blender or with an immersion blender (which I totally recommend, great kitchen gadget)
Top with sour cream or plain Greek yogurt. Serve warm.
This Recipe was inspired by the original recipe from my friends at kiwiandcarrot.com Check them out! they have so many delicious recipes!