Creamy Ginger Carrot Soup
Prep time: 15 minutes
Cook time: 15-20 minutes
2 T. extra virgin olive oil
1 small sweet onion, diced
3-4 cloves garlic, minced
1½ lbs. carrots, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
3 c. vegetable broth, preferably organic
1 T. fresh ginger, minced
2 t. fresh thyme leaves
1/3 c. half & half, room temperature
Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.
Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
Return to medium heat and add half and half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!
Chilled Loaded Cauliflower & Leek Creamy Chicken Florentine
Stuffed Poblano Pepper Garden Fresh Tomato & Basil
Cheeseburger Broccoli & Cheese Thai Coconut Curry
New England Clam Chowder Chunky Bacon & Potato
Creamy Ginger & Carrot
Black Bean & Sweet Potato