Carrot Ginger Soup
Ingredients:
-
2 Tbsp olive oil
-
1 lb (454 g) carrots, peeled and chopped into 1/2-inch (1-cm) pieces (about 6 medium carrots)
-
2 garlic cloves, minced
-
1 yellow or white onion, chopped
-
1 2-inch (5-cm) piece fresh ginger, peeled and minced (about 2 Tbsp minced)
-
5 cups (1.1 l) water
-
1 1/2 tsp salt
-
1/8 tsp black pepper
-
1 tsp ground turmeric
-
1 3/4 cups (313 g) cooked white beans, or one 15-oz (425-g) can white beans, drained and rinsed
-
1 tsp rice vinegar
-
1 tsp dried dill
-
1 cup (93 g) frozen chopped spinach
Instructions:
-
Read through recipe and put all ingredients in your work area before starting your prep.
-
In a large soup pot over medium-high heat, heat oil and sauté carrots, garlic, onion and ginger for 5–6 minutes, or until onion is translucent.
-
Add water, salt, black pepper, turmeric and white beans and bring to a boil. Immediately reduce heat to low and let simmer until carrots are tender, about 25 minutes. Remove from heat and let cool slightly. - For a blended soup, using a high-speed blender or an immersion blender, blend soup in batches until entire pot is blended, and return it to the soup pot. Add vinegar, dill and spinach, and stir to combine. Let sit 2 additional minutes so that all spinach can thaw and warm up. Add additional salt and black pepper to taste, if needed.
- For a chunky soup, skip the blending step and add remaining ingredients immediately as indicated in Step 4.
- Enjoy immediately.
Notes:
Safety tip: While blending hot soup, fill the blender jar no more than half full. Cover the lid with a dry towel, and hold it down with your hand while blending so the steam doesn’t shoot the lid (and soup) up to your kitchen ceiling. Depending on how powerful your blender is, you may need to use some force to keep the lid on.
Simplify this recipe: Use 1/4 tsp garlic powder in place of the 2 garlic cloves, and use 3 cups (384 g) peeled and pre-chopped carrots.
Storage tip: Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheating tip: Soup is best reheated over medium-low heat in a small saucepan with a splash of water.Nutrition Information Per Serving:
