My friend, Dina Eliezer, first introduced me to this sweet and spicy carrot ginger soup, and I’ve been making it ever since.
- One large onion, chopped into small pieces
- Three to four cloves of garlic, sliced
- Olive oil, 3 Tablespoons
- Ten large carrots, peeled and cut into coins
- 3/4 teaspoon fresh minced ginger root or ground powdered ginger
- 6-8 cups of water
- Cilantro, chopped as garnish, if desired
- Large pot with tight fitting lid
- Spoon for sautéing vegetables and stirring soup
- Immersion blender or food processor
Chop onions, garlic, and carrots.
Saute the onions and garlic in olive oil until vegetables are soft, about 8 minutes. If using fresh ginger root, add it here.
Add the carrots, and continue to sauté, stirring frequently, about 10 minutes, til soft.
Add enough water just to cover all the vegetables and sprinkle in the ginger powder, if using the ground powder type. You can add more or less ginger root or ground powder, depending on how much you like ginger. Using a lot of ginger will make a spicy soup.
Put the lid on the pot and simmer an additional ten minutes.
Remove lid, turn off heat, and let the soup cool.
Using an immersion blender, regular blender, or food processor to puree the soup. Here is one example when I prefer my immersion blender over my food processor.
You’ve got a thick puree now that has to be thinned out to make your soup. Add another four-six cups of water to dilute the mixture.
As an option, you can clean, check, and then chop cilantro (or use the thawed frozen cubes) to serve both as garnish and give additional contrasting flavor.