Tuesday, December 11, 2012

Ginger Carrot Soup

This recipe was also featured in Bust and I pretty much followed it as is.

1 large yellow onion, diced
1-2 inch piece of ginger, peeled and diced
1 head of garlic (yes, I'm serious- the whole thing)
8 large carrots, diced
4 cups of vegetable broth
1 tsp cumin seeds
1/2 tsp caraway seeds
1/2 tsp ground cardamom

Saute the ginger and onions. (This mixture smells so good as it cooks!) Add the garlic once the onion is softened and cook for another minute. Add the carrots, stock and seasonings and bring the mixture to a boil. Turn down the heat and let simmer for 40 minutes until carrots are soft. Blend the soup to get a thick creamy mixture. Perfect for a cold day! Garnish with fresh parsley.

1 comment:

  1. WOW I would never have guessed this had so much garlic in when we had it. Good soup!



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