Nov 17, 2015 in carrot ginger soup, soups, baby carrots, black pepper, broth, carrots, chicken broth, cumin, fresh ginger, garlic. Read the original on: My Daughter's Apron
Itâs almost Thanksgiving. To me that means itâs time to scour food magazines, pinterest, instagram â anywhere I can get new, fresh ideas for such a traditional meal. I love the basics but with a twist. So hereâs one for youâ¦instead of the traditional butternut squash soup, why not try my Carrot Ginger Soup! It has the same creamy texture (with no cream mind you) and itâs such a healthy, flavorful soup. It makes the perfect Thanksgiving lunch if youâre like me and want something super light yet satisfying before the big dinner. However, it also makes a lovely first course if you enjoy serving soup to begin your Thanksgiving meal. I like to top my soup with fresh, crispy sage leaves* â they are so incredibly delicious on their own but when paired with this soupâ¦WOW! You could also top the soup with toasted pine nuts, garlic croutons, or even something as simple as snippets of fresh parsley. If youâre artistic, try a dollop of plain greek yogurt swirled in a fancy design (an image of a turkey comes to mind).
Begin by sauteing the shallots in 2 tablespoons of olive oil for roughly 2-3 minutes. Next, add the diced carrots, stirring often as they cook. When the carrots start to soften, add the minced ginger, garlic, salt and pepper. Heat for an additional 5 minutes, being careful not to let the ginger or garlic burn. Add your broth, cumin and paprika and bring to a rapid boil. Reduce heat and simmer for 20 minutes. Lastly, turn off the heat and using an immersion blender puree the soup until creamy. Taste and adjust seasoning if needed.
Ingredients:
2-3 shallots, minced
2 tbsp olive oil
1 lb mini carrots, diced
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
4 cups broth (vegetable or chicken)
½ tsp cumin
½ tsp paprika
Makes roughly 4 servings.
* To make the crispy sage, brown 2 tbsp of salted butter in a skillet. When the butter is nicely browned and bubbly add the fresh sage leaves and cook until crispy (5 minutes max). Tastes so good, youâll eat them like candy!!
A study in orange shadowsâ¦
Read the original on: My Daughter's Apron
I'm a mom who loves to cook healthy, delicious meals for both my family and friends. My blog is focused on foods that are flavorful, easy to put together yet are gourmet in both taste and appearance. Check it out and tell me what you think!!