Carrot Ginger Soup


In general, we try to force the kids to eat what we are eating for dinner, which is a battle that I am definitely willing to engage in. So much so that even when we’re not eating with the kids, I try to get them to eat foods that we would conceivably have eaten with them, were we actually to do so. In that arena, Carrot Soup is a big winner.

Don’t even think of using dried ginger in this recipe, but go lightly on the fresh stuff. Unless, that is, you have a toddler like mine who will gladly eat pickled ginger by the handful. Then, by all means, have at it.

1 onion
2 tbs butter
1 lb carrots, peeled
3 small potatoes, peeled and diced
Stock to cover
1/4 C cream
1 Tb fresh grated ginger (or less)

This recipe is so simple that it almost defies instructions, but here they are anyway.

Saute the onion in butter. When lightly browned, add the rest of the ingredients, and simmer until the veggies are very soft (about 20 mins). Blend in a blender until smooth.

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About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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3 Responses to Carrot Ginger Soup

  1. Jet Doye says:

    I love that you are so unconcerned with the glycemic index. This is another GREAT weeknight answer to the CSA box. Thanks!

  2. I used to own a bakery, so yeah, I don't concern myself too much with limiting carbs. With that said, if you had just pounds and pounds of carrots, you could use only carrots instead of adding potatoes. Of course, then you might want to bump up the butter and cream portions. 🙂

  3. Jet Doye says:

    Well, you also run, which is another reason to abandon one's fear of carbs. That said, I do receive more carrots than I know what to do with from our CSA. Probably, God wants me to eat more saturated fat. 😉

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