Immune Boosting Ginger Carrot Soup


I wasn’t really sure what to call this soup.  It’s mostly carrots, but just carrot soup sounds boring.  I thought about calling it Spicy-Ginger-Onion-Garlic-Carrot-Soup, but I thought that was too long.

Anyway, I made soup!  The boyfriend is sick and since I’m  vegetarian, I went hunting for a chicken soup alternative.  I’ve heard (but I have no idea if it’s true) that ginger, garlic, and onions are all supposed to be good for you if you’re sick.  Add a big helping of Vitamin C from the carrots, and I think this soup qualifies as an immune-booster soup.  The bonus is that it tastes about 50 million times better than cherry cough syrup.  This soup is delicious and will feel great on a sore throat.  Also, I just realized this recipe is vegan.  It’s so yummy that I didn’t even realize it.

Another bonus is that I got to whip out my immersion blender that I got from my mom this weekend.  One of the best parts of moving out is that you get so much stuff when you go to visit.  I returned with a Gamecube (Super Smash Bros., anyone?), a pasta roller (I’ll let you guess what my next recipe will be), an immersion blender, and a bunch of other random hand-me-downs.  Thanks, Mom!

If you don’t have an immersion blender, you can still make this recipe.  Just pour the soup into a regular blender and puree it until it’s smooth.  You’ll get the same results except you’ll lose whatever you spill.  I know I’d probably spill about half of it.  I hope you all are more coordinated than I am.

Recipe:

2 tbsp olive oil

1 medium yellow onion, chopped

1 medium red bell pepper, chopped

about 1 tbsp finely chopped fresh ginger

2 to 3 cloves of garlic, crushed

1/2 tbsp chives

1/2 tbsp crushed red pepper

1/2 tbsp thyme

1/4 tsp paprika

1 lbs carrots, pealed and chopped into 1″ pieces

4 cups (2 cans) vegetable stock

 

Active time: 10 minutes

Inactive time: 20 minutes

Total: 30 minutes

 

Serving Size: 4 portions

 

Cooking Instructions:

Soup is pretty easy to make.  Heat the olive oil in a medium sauce pan over medium heat.  Add the onions, red pepper, garlic, ginger, chives, crushed red pepper, thyme, and paprika (what a list!).   Saute until the onions turn a light brown color (about 5 to 10 minutes).

Add the vegetable stock and carrots and bring to a bowl.  Cover and reduce to a simmer.  Let simmer for about 20 minutes or until the carrots are soft and easily pierced with a fork.

If you have an immersion blender, use it now to blend the soup.  I left some chunks just because I like a little texture in my soup.  If you don’t have an immersion blender, pour the soup into a blender or food processor and blend until it’s your desired chunkiness.

Garnish with crackers and/or extra chives.  Serve after it’s cooled so you don’t burn your tongue like I did.  As always, don’t be afraid to go for second helpings!

 

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About Holly

I just graduated from the University of Puget Sound in Tacoma, WA. Being the indecisive person I am, I decided to take a year off before going to graduate school (there are too many things I want to study). Now I'm in Phoenix taking school pictures and trying my hand at cooking. So far, it's pretty tasty.

Posted on November 30, 2011, in Appetizer/Side, Recipe and tagged , , , , , , , , , . Bookmark the permalink. 1 Comment.

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