Gingered Carrot Soup


Inspired by my zucchini soup experiments a few weeks ago, I decided to try something a little different.  As I walked through the produce isle at the grocery store, I picked up a bag of peeled baby carrots which I like to snack on during the week.  I looked down and saw a 2 lb bag of large carrots and it hit me… Carrot Soup!!  Not only was it insanely easy to make, its very good and, of course, nutritious.
  • 2 lb bag of carrots peeled and diced
  • 2 cloves of garlic peeled and smashed
  • vegetable or chicken broth
  • water
  • ¼ tsp ground ginger
  • ¼ tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 2 oz softened cheese.
  1. Place diced carrots in soup pot along with garlic cloves just cover tops of carrots with broth.
  2. Bring to low simmer and cook covered until carrots are soft.
  3. As broth evaporates during the cooking process, continue to replace evaporated broth only to cover carrots.
  4. Once cooked, take immersion blender and blend carrots in the pot.
  5. Add water to create desired thickness.  I added approximately 1 cup to mine.
  6. Add cheese and spices and blend again.
Voila!  Delish!
I was so proud of the way it turned out that I called my mother and asked her to come over for a taste.  The following is the dialogue from that lovely conversation:
Mom: Ooh, spicy. Very good, but don’t eat too much of this. (as she puts another spoonful in her mouth)

Me: Why? It’s healthy. 

Mom: (pointing to my face) It’s going to make you turn orange!
Me: (shaking my head and smirking)
Mom: (smiling now but trying to be serious) Fine! Don’t listen to your mother.

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