Here’s a new (to me) soup recipe I got from my friend Julie. :) She made it for our moms’ night out get-together a week and a half ago and it was delicious!
Carrot Ginger Soup
2 or 3 T olive oil
1 yellow onion, chopped
1.5 pounds of carrots, chopped
2 baking potatoes, peeled & sliced
1 c. soy milk (the recipe called for 1 c. of white wine, but I didn’t have any and using the soy milk was just as good)
7 cups of vegetable stock
¼ c lime juice
1 knob of fresh ginger, peeled & sliced or 2 t ground ginger (or I used pumpkin pie spice)
1 T chopped cilantro
1 T lemongrass (optional – I didn’t have any and it tasted fine without it)
salt & pepper to taste
Saute the onion, carrots & potato in the olive oil for 10 minutes until softening, but not browning. Add the soy milk (or wine) and cover, letting it simmer for 10 more minutes. Add the stock & the ginger and cook until the vegetables are totally softened, about 45 minutes (or longer) depending on how small you cut them. Puree in a blender or food processor and then add the remaining seasonings to taste.
And here’s the best way to eat it – using a carrot spoon, of course! ;)
Edited to add:
How cool is this?? My blog is featured on the Toronto Vegetarian Association. The listing says:
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Musings of a crunchy, domestic goddess
• Daily
Blog run by amygeekgrl who is passionate about breastfeeding and parenting, and cooking delicious looking veggie meals.
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Oh, just noticed there’s also a poll to vote for your favorite veggie site. Wanna give me your vote? Hehe. It feels kind of weird for me to be on there since I just started adding veggie recipes to my blog, but it’s fun to get a mention nonetheless. :)
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