(photo thanks to canstockphoto.com)
Weelicious.com has a bunch of recipes that incorporate ginger. Here is a simple soup recipe that can be made after work on a weeknight!
Carrot Ginger Soup (serves 4)
1 Tbsp Olive Oil
1 Small Yellow Onion, diced
1 16 Oz Bag Baby Carrots
2 Tbsp Fresh Ginger, peeled and chopped
1 Tsp Kosher Salt
1 32 Oz Box Low Sodium Vegetable Stock (you could also use low sodium chicken stock)
Accompaniments: plain yogurt, sour cream or crème fraiche
1 Small Yellow Onion, diced
1 16 Oz Bag Baby Carrots
2 Tbsp Fresh Ginger, peeled and chopped
1 Tsp Kosher Salt
1 32 Oz Box Low Sodium Vegetable Stock (you could also use low sodium chicken stock)
Accompaniments: plain yogurt, sour cream or crème fraiche
Directions:
1. Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
2. Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
3. Puree the soup using a hand blender or in a blender until creamy and smooth.
4. Serve topped with a dollop or yogurt, sour cream or crème fraiche.
2. Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
3. Puree the soup using a hand blender or in a blender until creamy and smooth.
4. Serve topped with a dollop or yogurt, sour cream or crème fraiche.
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