This recipe for carrot-ginger soup is easy to make and extremely healthy. Made with only a few simple ingredients, it is vegan and fat free. It also has multiple uses both as a soup and as a salad dressing. Although it is easy to make, it does take some time to boil the carrots and then allow them to cool, so plan well in advance. The secret to making this soup truly good is to use the best carrots you can find – in this case, usually overpriced organic carrots are the best.
– 6 to 8 large, overpriced organic carrots
– 1 large white onion
– 2 tablespoons fresh, shredded ginger (do not use ginger powder if you can help it)
– 2 tablespoons olive oil
– Salt and pepper, to taste
Peel and dice the onion. It doesn’t need to be finely diced, since it will be blended later. Toss the pieces into a pot with the olive oil and saute until they become fragrant and slightly translucent. Wash, peel, and cut the carrots into chunks (note – for shorter cooking time, shred the carrots). Add the carrots to the onions and continue to saute for another 5 minutes. Add ginger and water – just enough to barely cover the carrots and onion. Bring to a boil for five minutes, then reduce the heat and allow to simmer until the carrots are tender enough to cut with a fork. Remove from the heat and allow to cool. When the mixture has cooled sufficiently puree in a blender in small batches, adding more water if the mixture is too thick. Put the puree back in the pot and and heat on low, adding salt and pepper to taste. Serve as a soup with some chopped cilantro, or swirl in a little cream to make it richer.
As a salad dressing:
Chill the puree in the fridge overnight. For every 1/4 cup of puree add in 1 tablespoon of extra virgin olive oil. Blend completely and drizzle over your salad!