Saturday, January 3, 2015

Carrot Ginger Soup

1/2 lb (about 4 medium) carrots cut in chunks
1 shallot, peeled and cut in chunks
4 cloves garlic, peeled and pressed
2 Tablespoons oil
½ teaspoon salt
1 Tablespoon fresh ginger, peeled and chopped
2 cups chicken broth

Place carrots, onion in Vitamix, secure lid.

Turn Vitamix on, slowly increase to 4/5. Blend 10 seconds until chopped.

Heat oil, saut̩ chopped veggies until onion is translucent and carrot is tender. Add salt and minced garlic and pepper Рcook for 30 seconds.

Place all in Vitamix, with ginger and broth.

Turn it on, go from 1 to 10, then on high, for 3 -4 minutes

1 comment:

  1. Perfect for our damnable polar vortex up here right now! A couple thoughts - if you cook the onions slowly ("sweat") , some chemical rxns take place that give you better/new flavors, and after doing that, some sherry,cooked down au sec, will accentuate those flavors. And have you ever tried fenugreek in a carrot soup? Or thrown in a ringer, such as a parsnip just to give it a "what is that flavor with the carrots" kind of thing? Love to see what you're cooking!