If you have a cold or a sore throat, this is the soup for you. It’s been a sick staple in our household since 2017. Ginger is a soup-er star [pun intended] for gut-healing, immune-supporting meal, as ginger helps open sinuses, loosens congestion, soothes a sore throat, and relaxes tight chest muscles.
Sometimes I cheat, and use already peeled and grated frozen ginger cubes, because it saves time. And since people always ask, the reason for the pinch of baking soda is to help break down the carrots and give our soup a lovely velvety texture after we process it with the blender.
SOUP DAY: WEEK 3 | Carrot & Ginger Soup
Carrot & Ginger Soup
Equipment
- Soup pot
- immersion blender
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 tablespoons fresh ginger, peeled and grated
- 2 cloves garlic, minced
- kosher salt and freshly ground black pepper
- 2 pounds carrots, peeled and diced
- 1 teaspoon honey or sugar
- ½ teaspoon baking soda
- 4 cups vegetable broth
- 2 sprigs fresh thyme
- 1 tablespoon cider vinegar
Instructions
- Melt butter in a large saucepan over medium heat. Add onions, ginger, and garlic. Season with kosher salt and freshly ground black pepper to taste. Stir frequently, don't brown the onions.
- Add carrots, honey or sugar, baking soda, vegetable broth, and sprigs of thyme. Bring to a boil, reduce heat and simmer until carrots are fork tender, about 25 minutes.
- Discard thyme sprigs. Process soup with an immersion blender until smooth. Stir in cider vinegar. Adjust seasonings as desired .