Carrot and Ginger Soup
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
2 tablespoons olive oil
1 large onion, diced
2 pounds carrots, peeled and diced
1 (2-inch) piece fresh ginger, peeled and finely diced
kosher salt and freshly ground black pepper, to taste
1 pinch ground cinnamon
Heat olive oil in a large pot over medium heat. Add onions, carrots and ginger; cook until onions are translucent, about 5 minutes.
Season with salt and pepper, then add 6 cups water (or vegetable broth). Bring to a boil, then reduce heat to a simmer, cover and cook until carrots are tender, about 20 minutes.
Remove soup from heat and puree until completely smooth using a handheld or regular blender. Adjust seasoning with more salt and pepper, along with a pinch of cinnamon (if the soup is too thick, thin it out by stirring in a bit of hot water).
Return soup to the pan and heat through. Ladle hot soup into serving bowls and garnish with swirls of dressing.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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