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.
Carrot and Ginger Soup
2 c. coarsely chopped carrot
3/4 c. each coarsely chopped onion and potato
1 T. olive oil
1 box (900 mL to 1 L) chicken broth plus 1 undiluted can (10 oz/284 mL) chicken broth
1 1/2 T. fresh ginger, finely chopped
freshly ground black pepper
1 T. fresh cilantro
In a large saucepan over medium heat, cook the carrot, onion and potato in the oil until they soften slightly, 5 to 10 minutes. Stir in all of the broth, the ginger 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.
Return the soup to the heat, stir in the cilantro and heat through. That’s it – enjoy!
- Category: Soup, Carrot