I’ve been in a cooking funk and haven’t enjoyed it as much this last year. Actually, I think that I’ve been in funk in general! Lately though, my creative side has been like a seed ready to sprout. All it needed was a little watering.
Yesterday, we had SO MUCH rain! Even though summer isn’t officially over, fall was clamoring to be let loose! I had 2 pounds of carrots in the fridge that really needed to be used and a yearning for some warming soup. This recipe was a winner with my DH and will be recreated during the cold months.
2 pounds carrots
1 large yellow onion
2 tablespoons extra virgin olive oil
2 cups vegetable broth
2 cups water
1 teaspoon minced ginger
½ tsp salt
Zest of orange (optional)
Fresh dill or parsley (garnish & added flavor)
Peel and chop carrots and onions: In a large pot, combine the olive oil, salt, onion, and carrot. Saute on low to medium heat until the onions are slightly soft.
Add vegetable broth and water. Bring this to a small boil. Add minced ginger. If adding zest, this is where you add it. Cover, simmer for 15 minutes.
Turn off heat. Let your soup stock sit for 5 minutes. Remove the zest.
Split stock into two parts. This step is so the soup doesn’t escape the blender while blending. Take each part, blend in a blender or with an immersion until creamy.
Pour your blended soup back into the soup pot. You may want to warm it up slightly. Serve.
Salt & pepper as desired. Flax crackers are perfect with this fall soup.