Gingered Carrot Soup

I've been on the hunt for a good carrot soup recipe, and this one caught my eye. (And what could suit me better than a blog called Cheap, Healthy, Good? Those are my top three kitchen requirements!) Skip the yogurt when serving, and you've got a great vegan dish too.

2 T olive oil
5 C chopped carrots
1 onion, chopped
2 T diced ginger
1 jalapeno, seeded and minced
2 clove garlic, minced
1 teaspoon cumin
5 cups vegetable broth (plus I stirred in a little more after pureeing)
2 limes (zest and juice)
1/8 tsp cayenne pepper
large handful of cilantro leaves
1 cup Greek yogurt, for serving

Sautee onion and carrots in oil in a large pot over medium-high heat until onions are softened. Add ginger, garlic, jalapeno, and cumin. Stir to coat. Pour in broth and bring to boil. Reduce to simmer, cover, and cook until carrots are tender (about 30 minutes).

Remove soup from heat. Stir in lime zest, lime juice, and cilantro. Puree with immersion blender right in the pot. Add cayenne pepper to taste (I used 1/8 tsp), and add extra vegetable stock (if desired) to reach desired consistency.

Serve with a dollop of plain yogurt. (We are currently bonkers over Astro Original All Natural Yogurt. It's insanely good, and always a great I have a stockpile of $1 off coupons!)

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