It’s not because winter is slowly but surely going away that I will stop making soup! This delicious ginger and carrot soup is pure comfort food and will warm you up on those chilly pre-spring nights. When I have a busy schedule, I end up repeating the same soup recipe over and over again, the well-known “potatoes – leeks – carrots” combination but this time around, I wanted to try something new! And when I think of it, it wasn’t that time consuming! If you’re into spicy food, I’m sure you will love the carrot + ginger combo and if you don’t, think again! Carrots are a super food for your skin, your nails and your hair! They also contain vitamin A which will assists your liver in flushing out the toxins from the body. I think it’s the perfect start for my spring detox! Let’s get started!
Total Time : preparation : 10 minutes, cook time : 30 minutes
Serving: 4 bowls of soup
– 5 carrots
– 2 potatoes
– 2cm fresh ginger, finely chopped
– 1 small onion, finely chopped
– 2 vegetable stock cubes
– olive oil
– salt and pepper
– 1.5L water
Wash and peel the vegetables. Cut them into small cubes.
In a large cooking pot, heat 2 tbsp. olive oil over medium heat. Brown the onion for 3 minutes until golden. Add the fresh ginger and let cook for another minute.
Pour the vegetables into the cooking pot. Add the vegetable stock cubes and the water.
Bring to a simmer, stirring frequently. Let cook for 30 minutes until vegetables are tender.
Using your food processor, mix the soup preparation until smooth.
Ladle into soup bowls and enjoy!