Carrot Ginger Soup

Hi there! I’ve missed you. Is that a new haircut? Well, it looks great.

I feel like it’s been quite the whirlwind this past month. I’ve been working a crazy overnight shift in a sweet bakery…happily moving to daytime soon – God bless anyone who works overnight. The sun never felt more precious.

I was also lucky enough to spend a whole week home with my wonderful family and friends. And if you’re anything like me, you happily and lovingly tortured filled your tummy with homemade eggnog, cookies, cheese platters, bacon, hot buttered rum, and all manner of butter-filled foods. Because holidays. It’s the perfect excuse, and I totally embrace it.

Now it’s time to reign it in a little bit just so that your body doesn’t hate you too much. This is obviously the annual theme of January due to the aforementioned parade of goodies. Now, I’m going to be upfront with you – I’m still goin’ for the pastries at work and red wine with friends, but this is the “trade-off” soup (this one’s a close second).

It’s the super healthy meal you have now so that you don’t feel guilty when you indulge later. It’s what my friend likes to call the “(Your name) don’t be an a**hole” diet. It’s really a non-diet…more just a good life habit. Yes, have that donut! I support you! But also eat carrot ginger soup. (Preferably more soup than donuts, but we all have those weeks where the donuts/chocolate/croissants just keep a-comin’…man I love those weeks.)

We’re going to be the picture of health this week. And I’ll be your cheerleader. We’re bringing together carrots, ginger, onion, and citrus. This soup is sweet and earthy with a tiny bit of spicy heat from the ginger and tang from the citrus. It’s one of my go-to soups because it’s so easy, healthy, and delicious. You know you want to give it a try! Your wallet and your belly will thank you.

Here’s what I did:

Carrot Ginger Soup

Servings: 6
Difficulty: easy
Print

Ingredients:

-1 Tbs. olive oil
-1 large onion
-1 tsp. salt (plus more to taste)
-1 tsp. pepper (plus more to taste)
-12 large carrots
-2 stalks celery
-4 cups vegetable broth or water
-1Tbs + 2tsp. freshly grated ginger (about a 2” piece of ginger root)
-Juice of ½ lemon
-Zest of ½ orange
-Juice of ½ orange

Directions:

Heat a large pot over medium heat with:

1 Tbs. olive oil

Add to the pot:

1 large onion, diced
½ tsp. salt

Let the onions soften and gain some color, about 5-7 minutes. Then add to the pot:

12 large carrots, cut into half-moon slices
2 stalks celery, diced
½ tsp. salt
1 tsp. pepper

Let the veggies cook for another 5-10 minutes, stirring occasionally while you prepare the other ingredients.

Pour in:

vegetable stock (or water – just add more salt if you go that route) to cover the vegetables – stop pouring when they’re just covered – about 4 cups
1Tbs + 2tsp. freshly grated ginger (easily peel the ginger using the edge of a spoon before grating)

Let the soup simmer over medium-low heat with the lid on for about 15 minutes, until the carrots are tender. (If you’ve accidentally added too much liquid, simmer the soup with the lid off to evaporate some of the liquid.)

Puree the soup with an immersion blender or in batches in a blender until no large chunks remain. Then stir in: