A couple weeks ago my parents went to spend a week with my grandparents in Arizona. They hadn't had a vacation by themselves like that for a long time and they had a nice time visiting and taking time off their regular lives. When they got back I was saying at family dinner that I had about 4-5 bags of carrots in my fridge which we'd accumulated over a couple of weeks from our Bountiful Basket pick up each week. (The basket is different each week but for those two weeks I happened to get about 3 bags of carrots each.) Dad said to me that Grandma had made a carrot ginger soup recipe while they were visiting and he said it was fantastic. Grandma served it cold to them one night and Dad said he doesn't usually like cold soups but he really liked this one. Of course that night, I sent an email to Grandma to get the recipe so I could try something new and use up all of the carrots I had waiting in the fridge.
She sent it to me a couple days later and a few days ago I got the rest of the ingredients I needed and here we are, I made it tonight. I doubled it, as I thought it might be good for dinner tonight as well as cold tomorrow for lunch possibly. It used 2 bags of carrots, and it was pretty delicious. I hope you like it as much as my family did. It's a very pretty color and the ginger gives it a nice punch.
Carrot Ginger Soup
3 c chicken or vegetable broth
2 tbsp grated fresh ginger
1 medium onion, chopped
8 carrots, roughly chopped
2 tbsp olive oil
salt and pepper to taste
cilantro for garnish, optional
In a large pot, heat olive oil, and add onion and ginger, and saute til onions are tender. Add vegetable or chicken stock and carrots, and bring to a boil. Simmer for about 20 minutes until the carrots are soft. Add salt and pepper. Blend in your blender, or with your immersion blender, or in a food processor. Serve warm, or chill and serve later with sour cream and cilantro.
**This recipe comes from ChowLocally.com originally**
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