I recently went to lunch with a few girlfriends and my friend Darby (Hi Darbs!) got an amazing Carrot and Ginger soup. Now if you know me you know I already have a hard time choosing what to order at restaurants because I get nervous that I’ll order the wrong thing, especially when everything looks so enticing. So when our server brought out her soup I immediately wished that I too had ordered a little cup of that orange beauty. So when I was thinking about something to make for Sunday night dinner- I knew exactly what I was going to have.
There was also a slight chill in the air so it was a great evening for some warm and comforting soup.
My favorite soup tool- the immersion blender! You can also dump the veggies into a blender and mix it up if you don’t have an immersion blender, but this little guy sure is handy.
Ta-da! Done in no time. This soup was everything I hoped it would be and more.
5 cups chopped carrots
1 medium yellow onion, diced
3 tablespoons peeled and chopped ginger
2 tablespoons coconut oil
1 cup fresh squeezed orange juice (about 2 oranges worth)
4 cups vegetable broth
1 tsp sea salt
In a large pot combine onions, ginger and coconut oil. Sauté over medium/low heat until onions are soft and transparent.
Then, add carrots, orange juice, vegetable broth and sea salt to the pot and bring to a simmer. Cover the pot and cook over medium/low heat until carrots are fork tender, about 20-25 minutes.
With your trusty immersion blender or regular blender puree the carrot soup.
Serve alongside some buttered toast and a glass of vino and you are good to go.