Ginger Carrot Soup
Print Recipe
Ingredients
- 1 lb of carrots peeled and medium diced
- 1 sweet potato peeled and medium diced
- 2 cloves of garlic sliced
- 1 inch piece of ginger peeled and diced
- 1 large shallot sliced
- 2 tablespoons of olive oil
- 1 quart of vegetable broth
- 8 oz of orange juice
- Zest of one orange
- 3 bay leaves
- Salt to taste
Instructions
- In a large pot, on medium low heat, place ginger, garlic, shallots, and olive oil. Season lightly with salt.
- Cook vegetables until soft with no color. Add carrots and sweet potato and raise heat to medium for 3 minutes. Turn flame to high and deglaze pot with orange juice, vegetable stock and bay leaves.
- Bring to a boil for one minute. Turn down heat to medium and hard simmer for 15-20 minutes or until carrot is fork tender. Remove bay leaves and puree.
- Throw in a handful of flaky cooked salmon, oyster crackers or chopped grilled chicken. Or enjoy cold as a gazpacho.