Thursday, January 9, 2014

Spiced Carrot Soup

I love love love soups, particularly in winter.  Paired with a big salad full of veggies, nuts, and tasty greens (spinach and arugula are my faves), it makes a warming, filling, and healthy meal.

If you've read this blog a few times you know that I always have a lot of pantry foods on hand, making soup-making a cinch whenever I have a few veggies kicking around.  This time I had carrots and celery on hand, and the rest was in my pantry and freezer (I keep sliced ginger in the freezer for soups and smoothies--so useful!).  I added a bit of this and a bit of that, and it became a darn good soup, if I do say so myself.  In addition to being a very healthy food, fresh ginger can actually be a bit spicy.  I used about 1½ tablespoons of roughly minced ginger, and there was some heat to this soup.  Use less if you prefer less kick, more for more.  While I didn't measure the stock, I think I used about 3 cups, which made a fairly thick soup, perfect when it's an entree.  More stock will make more (thinner) soup, better as a starter course.