I know what you are all craving. I know what is available at farmers markets all over, and I know that the recipe below will warm your heart.
Okay, so I don’t know all of the above. It’s just a wild guess!
But I am assuming that if you live somewhere where the leaves are changing and the temperatures are cooling down, all you want to do is this….
Have no fear, this soup will make the transition into Fall very easy. You can lay on the couch later!
Trust me. I have made carrot ginger soup many times and it never fails to impress. It is a staple this time of year in our house and couldn’t be easier.
Carrot Ginger Soup:
2 tbs canola oil
1 small yellow onion, coarsely chopped
1 piece (3 inches long) fresh ginger, peeled and coarsely chopped
1 1/4 pounds carrots, sliced 1/4 inch thick (about 4 cups)
5 cups vegetable broth
1/2 cup fresh orange juice
pinch of ground nutmeg
Coarse salt and freshly ground black pepper
1. Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add the carrots, stock, and orange juice. Increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover the pan, and let simmer until the carrots are very tender. About 45 minutes
3. Using an immersion blender or food processor, puree the soup
4. Add the nutmeg to the soup and season it with salt and pepper to taste
5. Serve the soup hot and garnish with sour cream. Yum!