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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 2 Tablespoons Canola Oil
- 1 Onion, Chopped
- 2 Celery Sticks, Chopped
- 1 Medium To Large Potato Peeled And Chopped
- 1-1/2 pound Carrots, Peeled And Chopped
- 2 teaspoons Ginger, Peeled And Grated
- 4-1/2 cups Vegetable Stock
- 1/2 teaspoons Salt
- Pepper To Taste
Method
- Combine oil, onion, and celery and cook in a Dutch Oven or soup pot on medium heat for about 5 minutes, stirring frequently. Add the potatoes, carrots, ginger and stock and bring it to a boil. Reduce the heat to low, cover and simmer for about 20-25 minutes until the veggies are fork tender.
- Carefully pour the soup into a Vitamix or other high speed blender and puree until completely smooth. Add it back to your soup pot and add a scant 1/2 tsp salt and pepper to taste. Gently stir to combine.
- Serve as is or garnish with chopped parsley, red onion, and or red pepper.
- Recipe adapted from Mayhew, Debra. "Carrot Soup with Ginger". The Soup Bible.
