This hearty, autumn soup is full of carrots and ginger. It is very adaptable – I’m planning on making a sweet potato version this week. The soup goes wonderfully with a thick slice of fresh bread, especially a quick bread like the Parmesan thyme bread pictured here (recipe coming soon!).
The recipe does not make a lot, which is nice if, like me, you live alone, and get tired of eating soup for every meal for a week. If you’d like more, double the recipe – it freezes well.
Carrot Potato Soup
- 1/2 onion, chopped
- 1 tbsp garlic, minced
- 1 tbsp olive oil
- 3 cups water
- 1/2 cube vegetable stock
- 1 or 2 potatoes, peeled and chopped
- 1 cup carrots, chopped
- 1 tsp ginger
- salt and pepper, to taste
1. Sauté onion and garlic in olive oil, until soft.
2. In a large pot, bring water to a boil. Add stock, onions and garlic, potatoes, carrots, and ginger.
3. Boil on low heat for about 30 minutes, until carrots and potatoes are soft.
4. Use immersion blender to purée soup.
5. Add salt and pepper to taste. Serve.