Oh Monday, you always seem to be back so soon.
Hi friends, hope your week is off to a great start. I wanted to pop in to share a quick and easy, healthy recipe with you.
Delicious ginger carrot soup. Light, yet comforting. A bright healthy bowl of yummy (and so much tastier than this picture looks, I am still learning how to photograph my food).
This soup came together super quick and easy, and makes a lovely, light dinner paired with some crusty bread. The basil is optional, but I would highly recommend it.
Carrot Ginger Soup
1 (5-6) pound carrots
1/2 an onion
2-3 cloves garlic
4 cups vegetable broth (I used Better Than Bouillon)
1 heaping Tablespoon almond butter (peanut butter would also work just fine)
1/2-1 teaspoon Sambal Oleek
1/2 teaspoon ground ginger
Fresh diced basil for topping
Directions: Peel and chop carrots and onions. Add all ingredients (except the basil) to a pot and bring to a boil. Simmer until vegetables are soft. I then used an immersion blender to blend until smooth. You could also use a regular blender, but will probably need to blend in 2-3 batches (careful for hot soup spatters). Season with salt and pepper to taste. I found with the Better than Bouillon I didn’t really need salt, but with homemade or low sodium broth, it may be needed). Serve and garnish with the fresh basil.
Let me know if you give it a try.