Enter the carrot-ginger. Here we were again, sitting at a pleasant 16 degrees, and so I made it. And when Thursday and Friday get here, when it's supposed to feel like almost 30 degrees with the humidity factored in, I'll be very glad I made this soup yesterday!
|I used orange carrots, so the colour is super dramatic. You could use any kind, though.|
This soup is easy, delicious, slightly sweet, gluten-free, vegan and free of grains, nuts and soy. In other words, you'll have a hard time saying no to it...
Chilled Carrot-Ginger Soup Makes 6 servings
6 cups unsalted veggie broth
1 lb carrots, peeled and chopped
1 Tablespoon minced ginger
1/2 teaspoon salt
1-2 teaspoons liquid sweetener (optional)
Place all ingredients in a two-quart pot. Cover and bring to a boil, and then reduce heat and simmer for 20-30 minutes, or until carrots are cooked through. Cool slightly, then place soup in a blender and purée. Chill until very cold, mix well (it may separate a bit), and then serve.