carrot ginger soupIt took me a couple of times to get this recipe right, and hoooo, boy, it was worth the work! This soup is perfect for a chilly fall day–hearty, warming and with a big healthy kick of ginger to soothe tummies and clear out those stuffy sinuses! Carrots are a good source of calcium, potassium, fiber, and your immune system’s BFFs, vitamins A and C, which make them an important part of your flu-season diet. This soup is virtually fat-free; its small fat content comes from just a tad of heart-healthy olive oil. A lot of soups get their satisfying qualities from cream, butter and oil, but the carrots and potatoes in this dish provide such a thick texture that you’ll never miss the fat.

This recipe requires little labor, and you can whip up your soup in a blender if you don’t have a food processor. Double or triple the recipe to make leftovers for the whole week; warm a bowlful in the microwave at work for a quick lunch or enjoy a chilled dish if you’re yearning for summer.

I must warn you, this recipe yields a VERY gingery soup, so if you’re sensitive to its spicy quality or looking for something a little milder, cut the ginger quantity in half. I recommend topping your soup with snipped chives, or, for a decadent treat, a sprinkle of shredded coconut. Incredible!!

Carrot Ginger Soup (makes 2 servings)

1 1/2 cups baby carrots

1 1/2 cups peeled, cubed yukon gold potatoes (about one medium potato)

3-4 cloves garlic

2 Tablespoons (for mild flavor) to 1/4 cup (for spice!) chopped fresh ginger

1/2 cup chopped yellow onion

1 teaspoon olive oil

1 1/2 cups veggie stock

1 Tablespoon soy sauce

1/4 teaspoon curry powder

salt and pepper to taste

1. Wash carrots and peel and chop potatoes. Place them in a steaming basket and crank the heat up to high, cooking until the veggies are soft.

2. Chop onions, garlic and ginger. Sautee them with a drizzle of olive oil until they’ve just begun to turn brown.

3. When veggies are soft and cool enough to transport to the blender or food processor, add the rest of the ingredients and give it a whirl. Your soup may need a minute or two of reheating if you’ve added cold veggie broth. Cozy up by the fireplace (or your candle collection) and enjoy!