Carrot Ginger Soup

Happy Food Friday!

It’s the first really chilly fall day and I am alone for 24 hours. It’s the perfect time to try out a soup recipe I clipped from the local newspaper a few months ago. I am a fan, big time, of ginger, so I’ve kept this around to try. My bowl is empty and I will make again. And again. Yummmmm.

Five ingredients, four are pictured here. The 5^th is a tablespoon of olive oil.

This is way too many carrots, but we’re about out of pickled carrots, so I bought the big bag of big (organic) carrots. I only needed ½ pound for this, so four of the smaller carrots.

Such an easy recipe.

Clean and/or peel the carrots, then cut into 1-inch pieces.

Peel and chop an inch or so of ginger root.

Cook those in the tablespoon of hot olive oil for 5 minutes or so until they are slightly browned.

Add 1 1/3 cup of stock (I used chicken.) Cover and simmer for 25 minutes until the carrots are super soft.

Add 1/3 cup of milk (oops…I didn’t have milk or almond milk or soy milk, so I <had> to use some of the shelf-stable Trader Joe’s whipping cream I always have on hand. )

Puree. (I requested an immersion blender for Christmas last year and it was perfect.)