Carrot Ginger Soup: Olive Oil, Onion, Coconut Palm Sugar, Pepper, Ginger, Carrots, Sweet Potato, Chicken Broth, Half-and-half, Himalayan Salt
Carrot Ginger Soup
I got this recipe from my sister, and it quickly became a favorite. The caramelized onions and ginger really add a lot to the dish!
2 Tbsp Olive Oil
3 c. finely cut onion
2 Tbsp Sugar (I used coconut palm sugar)
Ground Black Pepper (to taste)
2 Tbsp fresh grated ginger (about 1 inch)
1 1/4 lb. Carrots (approximate)
1 Sweet Potato
6 c. Chicken Broth
1 c. Half-and-half
Heat the Olive Oil in a skillet on medium heat. Add the onions, sugar and black pepper and reduce to low heat. Cook for 30 minutes, covered, stirring once or twice.
Meanwhile, add the Chicken Broth to a large saucepan. Peel the Sweet Potato and Carrots and cut into 1 inch pieces, and add them to the saucepan. Cover and bring to a boil, then reduce to medium-low and simmer, covered, for 40 minutes.
After the onions have cooked for 30 minutes, add the freshly grated ginger to the skillet. Stir and continue cooking, uncovered, for about 30 minutes. When it’s finished, the onions and ginger will be caramelized. Divide the mixture into equal halves and set aside.
Once the broth in the saucepan is finished, the carrots and sweet potato should be very soft. It’s time to puree the vegetables. First, add one half of the caramelized onion and ginger mixture from the saucepan to the broth. There are several options for blending the vegetables. You can use a blender, food processor or hand mixer to puree the vegetables until smooth. The soup should be smooth now. Add the half-and-half and mix so that it is a creamy orange color. Season with salt. Pour into serving bowls and garnish with the rest of the caramelized onions.
Credit: Adapted from http://www.bhg.com/recipe/soups/ginger-carrot-soup/