Tuesday, March 12, 2013

Good Soups to Freeze. Carrot Ginger Soup

Carrots of many colors.
Carrots of many colors. (Photo credit: Wikipedia)
Whoops. I made this WAY too spicy for me. My husband LOVED it and commented that it tasted very Indian.

The next batch I make, I am going to tone down the Cayenne Pepper (I didn't measure it out and that was my mistake). This soup is chocked full of warming goodness - perfect for those few first weeks after having a baby.


2 Tbsp Olive Oil (I used one that was infused with Chilies)

2 Onions chopped

6 Garlic Cloves finely chopped

6 tsp Ground Cumin

2 Tbsp grated fresh ginger

Pinch of Cayenne Pepper

3 Carrots

2 Parsnips cut into 1 inch chunks

1 large Sweet Potato, thinly sliced

4 cups of Chicken Stock or Vegetable Stock

3 cups of Water

Salt & Pepper to taste


1. Heat the Olive Oil in a heavy stockpot (I used an infused Olive Oil that had chilies in it...this might have also added to the heat issue).

2. Add the Onion and a pinch of Salt, cook over medium heat for about three minutes.

3. Add the Garlic, Cumin, Ginger and Cayenne (this was the point where I sprinkled in way too much of the Pepper).

4. Cook for 6 minutes, until Onions are very soft. Add a little water.

5. Add the Carrots, Parsnips and Sweet Potato, 1 tsp Salt, the Stock and the Water.
6. Bring to a boil and then reduce heat to a medium simmer until the Carrots are very tender, about 20 minutes.

7. Puree the soup in a Blender or use an Immersion Stick until smooth (this is one of the times, I really want to have an Immersion Stick).

8. If using a blender, return to pot and season to taste with Salt, Pepper, & Cayenne.


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