Carrot Ginger Soup

As you all know Alan and I have been trying to be more adventurous in our cooking. Two weeks ago it was Alan’s turn and he cooked up an awesome Jambalaya. Last week it was my turn and I decided to make Carrot Ginger Soup (I found the recipe on the Humane Society Web-page). So with out further ado here is my experience and the directions.

Overall I found the soup to be quite simple. To make it you will need:

7 carrots (chopped)

2 medium potatoes (peeled and chopped)

1 onion (chopped)

2 cloves of garlic (chopped)

4 cups vegetable stock

2 1/2 teaspoons of fresh ginger (chopped)

1/2 teaspoon salt (I eyeballed it, so I probably used a little more than that)

1/2 teaspoon white pepper (I used fresh ground black pepper and again eyeballed it)

Next you saute the onion and garlic in olive oil and a little bit of stock  until the onion is translucent.

You  then add in all the rest of the ingredients and cook until the carrots and potatoes are soft. This took around 45 mins.

The recipe then tells you transfer the soup into a food processor and puree until creamy. Not being in the possession  of such a device, I improvised and threw into the blender. It worked out quite nice.

Then put it put it back into the pot and viola’ dinner is served!  As a side note, I loved it while Alan liked the taste but didn’t  like the texture.

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