Stylish Eats: Spicy Carrot & Ginger Soup
Posted on February 6, 2013
I had a strange desire to try a carrot and ginger soup this week but I must admit I was a bit nervous. For one I wasn’t sure if the Hubs was gonna be down with it and secondly I thought it would only be interesting for a day or two. I was wrong all the way around. Hubs loved it and I’m looking forward to day three today! It’s light but oddly filling. Yesterday I added a small side salad and it balanced it off perfectly.
1 lbs of Carrot, peeled and cut into small circles
1 (2-3 inch piece) of fresh ginger, peeled and chopped
2 Large Shallots, chopped
1 Large Garlic Clove, chopped
2 tbsp Brown Sugar
Red Pepper Flakes
Fresh Ground Pepper
Sautee shallots and ginger in olive until soft. Add in carrots, brown sugar, red pepper flakes, sea salt and ground pepper. Add a touch of water and cover with lid. Cook for 20 minutes or until carrots are soft.
Transfer cooked carrots to a blender or food processor. Blend to your desired texture (the vegetable broth will help make the mixture smooth).
Pour the content into a large pot and add remaining vegetable broth and shimmer for 10-15 minutes. Season to taste or as needed. Serve in small bowl and top with Italian parsley for presentation, of course! Enjoy.
Until Next Time…