Labbits Like: Carrot Ginger Soup

Orchard Hill Flax Seed bread is so good dipped in soup!

Pipkin saved the best for last in this week's final soup recipe: Carrot Ginger! This recipe is from the Kripalu Cookbook, and if you've ever had the pleasure of taking a course or staying at Kripalu in western Massachusetts, you know just how delicious their food is.

The Kripalu Cookbook describes this soup as, "a delicately flavored soup that combines the spiciness of ginger with the sweetness of carrots and onions." This soup is perfect for fall and winter, and if you're feeling under the weather, this smooth soup will soothe your sore throat and the ginger is sure to clear the sinuses. If you really like ginger, you can add more to this recipe to have a bolder flavored soup. Enjoy! Print the recipe here.

Carrot Ginger Soup

Ingredients:
1 Tbsp canola oil
1 1/2 cups sliced onions
1 1/2 Tbsp peeled, chopped fresh gingerroot
4 cups chopped carrots (5 - 6 large carrots)
4 cups vegetable stock or water
1/2 Tbsp salt
1/2 cup soymilk or light cream (optional - the labbits used heavy cream, because that's what they had)
1/2 tsp black pepper
1/4 cup chopped fresh chives

Peel the carrots.

Peel the ginger.

Preparation:
In a large pot, heat the oil and saute the onions for 3 - 5 minutes or until translucent. Add the ginger and saute for 1 minute. Stir in the carrots and stock and bring to a boil. Add the salt. Reduce heat to simmer and cook, stirring occasionally, for about 40 minutes.

Soups are so simple!

In a blender or food processor, puree the mixture until creamy, adding the soymilk, if desired. Return the mixture to the pot, reheat, and stir in the black pepper and chives. Serve immediately.

Swirl in heavy cream for a smooth, creamy soup.

Serves: 4 - 6 labbits

Recipe: Kripalu Cookbook