Carrot and Ginger Soup

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This Carrot and Ginger Soup is in one of my favorite cookbooks by Canyon Ranch health resort. It is actually the picture on the cover of the cookbook. With the cold weather around us, it is always nice to have a good homemade soup to warm you up. I really liked this recipe, my boyfriend however, could not get over the fact that it was orange. That really didn't bother me because I knew it contained the great beta-carotene and rich antioxidants that are so healthy for us. Serve this in a cup form accompanying the main dish or as a precursor to your meal.

3 tablespoons diced onion
1/2 teaspoon olive oil
1 tablespoon maple syrup
1/2 teaspoon honey
1 tablespoon peeled and minced fresh ginger
1 cup peeled and chopped carrots, about 6 ounces
3 cups vegetable stock
1/4 cup peeled and diced sweet potato
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon minced fresh garlic
In a medium saucepan, saute onion in olive oil over low heat, until onion are translucent. Add maple syrup, honey, and ginger. Cook until onion begin to turn golden brown, about 10 minutes.
Add the remaining ingredients, cover and simmer for 10 minutes or until carrots and sweet potato are soft. Transfer into a blender and puree until smooth.
Scott Uehlein, Canyon Ranch Cooks, p. 67

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