Cooking From Memory ~ A Recipe Journal

Carrot Ginger Soup [Sava’s Kitchen]

Ingredients ~

  • 6 cups roughly chopped carrots
  • 1 cup chopped parsnip
  • 2 Tablespoon olive oil
  • 1 small onion, chopped
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped ginger
  • 6 cups filtered water
  • 2 teaspoon vegetable “Better Than Bouillon” base
  • ¼ teaspoon turmeric, optional, used for color
  • 2 teaspoon lemon juice optional

Method ~

Wash, peel, and coarsely chop carrots and parsnips. Dice onion, garlic, and ginger.

In a large pot, heat one Tablespoon of olive oil. Add onions and cook for 2 minutes or until translucent. Add diced garlic and ginger. Continue cooking for another minute.

Add carrots, parsnips, turmeric, “Better Than Bouillon,” and water. Cover the pot with the lid, bring everything to a boil, and simmer on low for about 30 minutes or until vegetables are tender and soft. Turn off the heat and let the soup cool down for at least 15 minutes.

Carefully transfer the soup to a Vitamix container. Blend at high speed for a few minutes until very creamy (Caution Hot!). Pour the soup back into the pot, add some lemon juice, and mix it. Serve hot and enjoy!

~ With thanks to Nataliia at Sava’s Kitchen | https://savaskitchen.com/creamy-carrot-and-ginger-soup/#recipe