How is your week going so far? I am having one of those weeks when you seem to get buried under piles of endless work. Today I will share with you this Ginger Carrot soup to boost your energy!
These last days I’ve been working long hours and staying at the office more than usual. Then, dragging myself home with the only desire of chilling in my couch with a good book, and not thinking about anything at all.
I remember last Tuesday at the train going back to my apartment, thinking that I even didn’t want to cook anything, and I love cooking, it’s my pleasure!
I got home, and I heated the soup while putting on my comfy home clothes. Then poured some in a bowl, and warmed my hands with it. I sat down with a novel and enjoyed the feeling of noticing how my body was slowly warming up.
“But then something happened one magical night” (Yeah, I know, but I can’t handle it, I love Taylor Swift!) But it was indeed magical! I didn’t forget you existed, (don’t worry!); so I remembered that I have cooked some creamy soup during the weekend planning for this crazy week ahead!
I can’t decide what is the best thing about this creamy soup. If the ginger and lemon notes that fill the air while heating it. The fact that, as it has ginger, it’s really easy to digest, even though you might have a late dinner. Or that it is super handy for these kinds of days! It takes 30 min to prepare, and only 5 to reheat! And believe me, it makes your night “Remembering that it existed”!
Hope you like this Ginger Carrot Soup and try this one if you do it!
- high-speed blender
- 1 large onion finely chopped
- 4 large carrots chopped
- 1/2 russet potatoes peeled and diced
- 2 tbsp extra-virgin olive oil
- 1/2 tsp Pink Himalayan Salt
- 1 tsp fresh lemon juice
- 5 cups vegetable stock
- Heat a large pot over medium heat and add the oil when heated. Immediately incorporate the onion and the salt and sweat until softened. Stir frequently to avoid browning. This will take around 5 minutes.
- Add the carrots and cover the pot. Continue to stir frequently. Cook for another 5 minutes.
- Add the stock and the potato and bring it to boil. Then reduce to a simmer with the lid ajar until the potato is tender. Around 20-25 minutes.
- Using a blender, purée the mixture until creamy. If if it’s not as creamy as desired, add some more stock until you get the consistency you like.
- Return the cream to the pot, reheat, and season with the ginger and lemon juice to taste.
- Optionally serve with some sautéed mushrooms as topping.