Once autumn rolls around, I love to switch up the recipes I use by incorporating more seasonal flavors. Incorporating seasonal spices and vegetables is a great way to do this! Carrot ginger soup is the ultimate recipe for warming up on a chilly autumn night with ginger's unique flavors and the mildly sweet, earthy notes of the carrots. This soup is great to batch make in advance and freeze for future meals and pairs well with a perfectly toasted sandwich. I listed some of my homemade bread recipes that I think pair well with this soup so take a look below.
Oatmeal Wheat Bread
Whole Wheat Oat Quick Bread
Basic Whole Wheat Quick Bread
Texas Toast White Bread
Irish Soda Bread
Serves: Ten, 1 cup bowls of soup
1 Tablespoon allergy free butter substitute
1/2 large yellow onion, diced
1 Tablespoon fresh ginger root, peeled and grated
1 1/2 lbs fresh carrots, peeled
6 cups of vegetable or chicken broth (I love using Pacific Foods Organic Free Range Chicken Broth)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Parsley for garnishing
In a large pot, sauté the onions with the allergy free butter substitute for 5 minutes or until the onions become translucent.
Add the grated ginger and sauté for an additional 2 minutes.
Pour in the broth and add the carrots. Bring everything to a boil and then reduce to a low simmer.
Let the soup cook for 20 minutes or until the carrots become tender. Blend the soup together using a hand blender stick until smooth and creamy. Serve the soup garnishing the top with either fresh or dried parsley.