Late fall and early winter is the perfect time for soup! hearty vegetable soup! With a craving on my mind, I decided to try out some Carrot and ginger soup with my new KitchenAid K400 Blender.
Check out this baked pumpkin & gruyere dip or my Pickled Fall Vegetables
*Kitchen Aid sponsored this post, but all thoughts are my own. Thank you for supporting the brands that make PMQ for two possible.
I don’t get much time to myself these days, what with a baby. Dan does most of the cooking, but every and now and then I sneak into the kitchen for some time to myself and to cook something fun. Today, it’s carrot and ginger soup.
p.s check out my other recipes
Ingredients for a Carrot and Ginger Soup
(serves 2 as a main)
- 5 big carrots
- 1 yellow onion
- 2 tsps of fresh ginger (minced)
- 3 tbsps butter
- 2 cups chicken stock
- 2 cups water
- whipping cream (fresh)
- Salt and Pepper to taste
I started with this recipe from Simply Recipes, but made a few variations to suit my taste.
Making Carrot and Ginger Soup
Start by peeling and dicing the carrots, and then chopping up the whole onion. You’ll be frying them in butter in a giant stock pot.
Saute the carrots and onions in butter. Do not let them brown. About 5-8 Mins
While this is happening, mince the fresh ginger. You could also grate it if you wanted. I think 2tbps is a good amount, but you could easily add a 3rd for some kick.
Then add the water and stock to the pot, cover and simmer for about 20 minutes. Once the time is up, add it to the blender and pulse until blended.
Before serving, whip up some cream. I find it to be a nice alternative to sour cream or yogurt. Add a dash of salt while whipping, and voila! a tasty garnish that you can add fresh chives to.