Carrot sweet potato ginger soup

ImageMy pathway towards making this soup was pretty unique. In summary, we cooked a whole chicken from a local farm (2 minutes down the road), and made chicken stock out of what we didn’t eat, so I decided I wanted to make a soup using the stock. We also had a decently long span of cold rainy weather, so it seemed like the perfect occasion. I looked through some cookbooks, and stumbled upon a slow cooker recipe for carrot honey ginger soup, and liked the idea. I then looked for some other recipes, and ended up combining a few/ making my own creation. I’m pretty proud of this soup… it came out absolutely delicious (I have had it for lunch the past two days)…and it can be enjoyed hot or cold really

Recipe adapted from: http://www.foodnetwork.com/recipes/guy-fieri/ginger-carrot-soup-recipe2/index.html

Ingredients:

  • 3 T. extra-virgin olive oil
  • 2 chopped white onions
  • 1 T. minced or pressed garlic
  • 1-2 T. minced or grated ginger
  • 2 lbs carrots, peeled and chopped into small circular pieces
  • 1 medium sweet potato
  • 1 small russet potato
  • 1 tsp nutmeg
  • 1 tsp cardamom
  • 1 T. honey
  • Salt and pepper to taste
  • 7 cups chicken or vegetable stock

Directions

  1. Cook potatoes in 400 degree oven for about 45 minutes until soft.
  2. In a stock pot cook onions in oil over medium-high heat until they are soft, then turn down heat (about 5-8 minutes)
  3. Add ginger and garlic, and stir, trying not to burn the mixture
  4. Add the carrots, stock, and spices, bring to a simmer and cover until carrots are soft/ tender (about 25 minutes)
  5. Add in soft potatoes, honey, and salt and pepper, and then mix with hand immersion blender (or puree in regular blender in batches) until smooth. Add more spices or stock as you’d like.
  6. I enjoyed with a side of fresh veggies from our local farm CSA and some brown rice 🙂
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