Nathaniel and I eat a lot of soup for a few reasons: It’s filling, it can be really low in calories and you can make a whole lot of it at once. Nathaniel takes soup to work for lunch nearly everyday and I usually have the same thing at home.
But- I also really love cooking and trying new recipes.
Yesterday I tried a new recipe for carrot ginger soup from The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. It turned out delicious which is why I decided to share it here.
This soup is even healthier than the lentil soup we usually eat so I predict you will see it mentioned with frequency in the future.
I just purchased ‘The Vegan Table’ (although I am not vegan) because it has great photos and health information for every recipe which makes choosing new and healthy recipes easier than some other cookbooks do. Also – you can always adapt the recipes for your own lifestyle.
For example: I used low sodium chicken stock instead of vegetable stock and the feta was added for the photo but it tasted great on top.
Carrot Ginger Soup
(Yield: 4 Servings)
7 or 8 large carrots, peeled and cut into rounds
1 large yellow onion, diced or sliced
2 medium yukon gold potatoes quartered
2 tsp ginger minced
2 garlic cloves minced
4 cups chicken or vegetable stock
salt and pepper to taste
(If you stay true to the recipe and use vegetable stock each serving only has 145 calories and 2 g fat)
- Sautee onions in a medium to large put using either butter olive oil or water (water is used in original recipe)
- Once Onions are soft add potatoes, garlic, ginger and carrots to the pot.
- Pour in enough liquid (chicken or vegetable stock) until vegetables are covered
- Simmer ingredients until carrots and potatoes are easily pierced with a fork
- Blend all ingredients in a blender till you have a nice thick soup – you can add more stock to thin the soup if you wish
- Season to taste and enjoy!