I have been feeling under the weather lately. Bed ridden for 4 days now and only just now is there an end in sight. I’d like to think that it was due to our supper last night. When I feel less then vibrant, a bowl of yummy soup is the perfect dinner solution. Soup helps a sore throat feel better when it feels like it’s swallowed chopped glass. Luckily for me, one of my husbands favorite meals is soup and bread. I have been wanting to make this carrot ginger soup for a while now, but my husband is usually the one that makes the soup around our house. He stepped out with the dog and I figured this was a perfect opportunity to whip up a batch of comforting Carrot and Ginger Soup. I absolutely needed something with a lot of flavor, since everything I put in my mouth these past few days tastes like plain boiled potatoes. This is exactly what my body needed.
For those of you on the journey to healthier eating, this is a great soup to add to your repertoire. Traditional cream soups taste great but may not be the best option while trying to shed a few unwanted pounds. I’m not an advocate for low fat, but all things within reason. This soup offers the creaminess of a soup thick with cream, but with none of the guilt. I appreciate squash soup for the same reasons. This one packs a little kick of heat, and plenty of flavor to entice the biggest skeptics. On those days when you might be craving a creamy bacon and potato soup or clam chowder, consider this as a healthy alternative.
Carrot Ginger Soup
- 2 Tbsp olive oil
4 cups peeled and chopped carrots
1 medium onion finely chopped
1 garlic clove, minced
1/8 cup of honey
2 Tbsp of finely chopped ginger
1 tsp cinnamon
1 tsp chili powder
1/2 tsp ground nutmeg
1/2 tsp allspice
4 cups of chicken broth or vegetable broth
chopped fresh cilantro for garnish
In a large pot, over medium high heat, add the carrots, onions and garlic. Cook the carrot mixture for 10 minutes. Add the remaining spices to the pot, cook and stir until no lumps of spice remain. Add the broth and simmer uncovered for 30 minutes or until carrots are tender. Transfer the soup to a blender (remember not to do this when it’s boiling hot!) and puree until smooth. I prefer to use an immersion blender, but the texture is never as smooth as you’ll be able to tell by the photos. We are not bothered by texture and feeling less than top notch today meant I really wasn’t up for fussing. Garnish with fresh cilantro. If the soup is a tad bit too spicy for your liking, feel free to serve with a nice Greek style yogurt.
Note: If I were to serve this to guests, I would take the time to puree the soup properly.
I’m sharing this with the Sunday Night Soup Night.