Most of us are spending another week at home; working, schooling, and hopefully cooking! Spring is here but the weather is still a mix of beautiful sunshine one day and a very cold and damp rain the next. When this happens a warm bowl of soup is a welcome meal paired with a sandwich or salad.
This week I am making a carrot ginger soup. It packs a nutritional punch with the vitamin A and beta carotene from the carrots and the anti-inflammatory and antiviral properties of the ginger and garlic. All great foods to boost your immune system. I always have a bag of carrots in my fridge and also always have ginger, onion and garlic on hand so it’s easy to throw together with foods you likely already have in your kitchen. Even if you are experiencing a bit of cabin fever try to see the positives of being at home, being able to cook more and sharing nutritious meals with your family. Since I know people are looking for inspiration in the kitchen, I wanted to share this as it is one of my favorites to make and it’s easy to put together. I do hope you’ll try it!
Carrot Ginger Soup
- 8-10 carrots (1.5 lb) cut into 1 inch pieces
- 1 Tablespoon of olive oil
- 1 Tablespoon of ginger, chopped
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 2 cups of vegetable stock
- 2 cups of water
- Salt and pepper
- 3/4 teaspoon fresh thyme leaves
Preheat the oven to 400 degrees. Toss the cut carrots with olive oil and spread out on a baking sheet. Roast for 20 minutes, stirring after 10 minutes. When the carrots are nearly done, heat 1 Tablespoon of oil in a large pot. Add the onion and cook until translucent, about 5 minutes. Then add the chopped ginger and garlic and stir for 1 minute more. Add the vegetable stock, water, thyme and roasted carrots to the pot. Season with salt and pepper. Bring to a boil and then lower the heat to simmer for 20 minutes. Let the soup cool slightly and then blend until smooth. Salt and pepper to taste. Enjoy!