Carrot Ginger Soup

Carrot Ginger Soup
 
Carrot Ginger Soup
 
Ingredients
1 pound bag of organic carrots cut up
1 medium onion chopped
2 inch piece of fresh ginger
2 tbs. extra virgin olive oil 
1 Tbs organic butter
3 Tbsp dark brown sugar
5 cups water
salt to taste
Minced fresh parsley or cilantro (optional) 
 
Directions:  
 Place first bunch of ingredients in slow cooker or place in heavy bottom stock pot and cook till soft.  When cooking is completed puree all ingredients together with an immersion blender, regular blender or food processor.   
Serve warm with chopped parsley and/or cilantro
This is my most requested soup recipe. Enjoy!
 
I received this email from one of my followers who told me she doesn’t even cook. Well I will have to change that!
 
“Hi sherri. Just wanted to let u know I made that carrot soup–it’s THE BEST!!!!!!  It was so easy and is so unbelievably delicious! No one can believe I made it. We’re having it for Xmas dinner   Thx soo much!! Healthy AND delicious!!”

5 Comments on “Carrot Ginger Soup

  1. Sherri,

    This looks great. I might even try it. And I, who don’t like preparing anything that’s more than 3 ingredients, except for throwing in whatever I have, without measuring, to my VitaMix blender for my daily smoothies,

    Bottom line… can coconut oil be used in place of the olive oil and even the butter. I use it so little that invariably when I buy butter, most of it winds up in the garbage when it gets way beyond outdated.

      • Sherri, I just realized I never told you how much I LOVE, LOVE, LOVE this. As I wrote before, I am one who cooks as little as possible…. l]

        This fits so perfectly and is sooo delicious, I’ve made it several times, including enough a couple of times for freezing. I used 3 T of coconut oil in place of the olive oil and butter and I had light brown sugar in the house so have used that. YUMMMY! and, I’ve passed the recipe on several times.

        I even passed it on to someone in the doctor’s office waiting room after pointing out an article in a magazine there on all the benefits of coconut oil. Thank you. R hank you.

  2. Hi Sherri, I have all the ingredients in my Dutch oven. I would like to add chick peas to this soup and call it stew. When should I throw them in? Before blending will make it thick, right? After blending will give the soup some texture. What are your thoughts on adding chick peas? Btw, it already smells great!! Thank you, Wendy

    • Hi Wendy, This soup gets a little thicker as it sits and is always better the next day. How did yours come out? I have never added chick peas, what was the result? Can’t hurt to get more protein!

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