Carrot Ginger Soup

It has been a few weeks since I found this recipe and I have no idea where I got it from. :-)

The reason for the delay was that what I thought was an easy ingredient to buy, is now a big deal ingredient. The crystallized ginger is no longer carried at Trader Joe's and Whole Foods, due to some lawsuit and so I finally had to buy it via mail order, at Penzey's Spices. The ginger arrived mid-week and so I made it on Sunday morning.

If you are into things that are sweet tasting, this is it!

I was told that most of the vitamins in a carrot are in its skin and so you don't need to peel the carrots. So I just washed them good and went from there.

I also had a little bit of corn on the cob left over and I added it in, too. Why not? :-)

Definitely worth the hour or so, that it took to make it.

Awesome Healthy Carrot Ginger Soup

2 tbsp olive oil
2 onions (preferably sweet onions), diced
1/4 cup crystallized ginger, chopped
1 tbsp minced fresh ginger
2 cloves garlic, chopped
salt and pepper
1 tsp sugar
2 lbs carrots, peeled and sliced into 1/4" slices
1 1/2 cups carrot juice
4 cups water
2 sprigs fresh thyme
1/2 tsp baking soda
1 tbsp cider vinegar

Combine olive oil, onions, garlic, gingers, 2 tsp salt, and sugar in large soup pot and cook over medium heat, stirring often, until onions are softened but not brown (5-7 minutes).

Add water, carrots, 3/4 cup carrot juice, thyme, and baking soda.

Increase heat to high and bring soup to a simmer. Cover and reduce heat. Cook until carrots are tender but not overdone (20-25 minutes).

Remove thyme sprigs. Working in small batches, puree soup in blender until very smooth.

Return pureed soup to pot and add remaining carrot juice and vinegar.

Bring to a simmer.

Add salt and pepper to taste.