Carrot and GingerSoup
Ingredients(7)
- 2 tablespoons
olive oil
- 1
large onion, diced
- 2 pounds
carrots, peeled and diced
- 1 (2-inch) piece
fresh ginger, peeled and finely diced
kosher salt and freshly ground black pepper, to taste
- 1 pinch
ground cinnamon
- ¼ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Heat olive oil in a large pot over medium heat. Add onions, carrots and ginger; cook until onions are translucent, about 5 minutes.
- 2
Season with salt and pepper, then add 6 cups water (or vegetable broth). Bring to a boil, then reduce heat to a simmer, cover and cook until carrots are tender, about 20 minutes.
- 3
Remove soup from heat and puree until completely smooth using a handheld or regular blender. Adjust seasoning with more salt and pepper, along with a pinch of cinnamon (if the soup is too thick, thin it out by stirring in a bit of hot water).
- 4
Return soup to the pan and heat through. Ladle hot soup into serving bowls and garnish with swirls of dressing.
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