Dish of the Week: Carrot Ginger Soup!?

I made carrot ginger soup last Friday and I still had some left for my lunch yesterday, so I think it’s worthy of the title Dish of the Week! For those of you who are wondering, yes it was a hit with the kids as well!

The main reason why I even thought of making this soup was because I was starting to gain an over supply of carrots in my fridge. There’s only so many raw carrots one can eat!

This soup was a great side with the grilled sandwiches I made.  That recipe shall be shared in a future post!:)

 

 

 

Ingredients

• 3 cups chopped carrots
• 1 small chopped onion
• 1 cup chopped potato
• 2 tablespoons avocado oil
• 1 tablespoon ginger
• 1 teaspoon cumin seeds
• 1 litre vegetable broth
• 2-3 cups boiling water, if needed
• 1 1/2 teaspoons Himalayan pink salt
• ground pepper
• 1/2 cup chopped cilantro

Directions

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Prep time: 15 minutes                           Cook Time : 25 minutes                              Serves : 6

 

1. Sauté onion, cumin seeds and ginger together until onions are light brown.
2. Add salt and pepper.
3. Add potatoes and carrots. Sauté for 10 minutes.
4. Add veggie broth and bring to boil at high heat. Once boiling, lower heat to simmer until veggies soften.
5. Use hand blender to purée. If you like a thinner consistency, add some boiling water.
6. Garnish with cilantro and black pepper and enjoy!:)