For whatever reason, I had 2 bags of carrots in the fridge and almost nothing to make lunch with, so I decided to give this Campbell’s soup recipe a try. Everyone agreed that it needed to be posted, so here it is! If your ginger is really fresh, it can make this quite zippy so be sure to taste for seasoning before you serve – enjoy!
2 c. coarsely chopped carrot
3/4 c. EACH coarsely chopped onion AND potato (I’ve even substituted leftover mashed potatoes)
1 T.+ olive oil
1 box (900 mL to 1 L) chicken broth or more if you wish (I love a couple of cups of bone broth for added richness)
1 1/2 T. fresh ginger, finely chopped
kosher salt and freshly ground black pepper to taste
1 T. fresh cilantro + some extra for garnish
In a large saucepan over medium heat, cook the carrot, onion and potato in the oil until the vegetables soften slightly, 5 to 10 minutes. Stir in all of the broth, the ginger, a heavy pinch of salt and a good grinding of black pepper and bring to a boil.
Reduce the heat to a simmer and cook for 20 minutes until the vegetables are all tender. Turn off the heat and carefully, using an immersion hand blender, blend the soup to your desired smoothness. This is also a good time to taste for seasoning and adjust accordingly.
Return the soup to the heat, stir in the cilantro and heat through. Serve it up and that’s it!
- Category: Soup, Carrot