This warming, antioxidant and beta-carotene-filled soup is so delicious for the fall! I like it pureed (as the original recipe* recommends), but if that’s not your cup of tea, you can leave it as-is (all the flavors blend together so nicely though!). My 15-month-old even loves it!
- 2 lbs of carrots
- 2 medium potatoes (I like golden, but you can use any; the original recipe* calls for a can of white beans)
- 4 cloves of garlic
- 1 small yellow onion
- 4 cups of chicken broth (or veggie broth if need-be!)
- 1 large knob of ginger (about the size of a golf ball)
- 1 tablespoon cooking oil
- 1 tablespoon butter
- Salt and pepper to taste
- Wash, peel, and roughly chop the carrots, onion, potatoes, and ginger. Mince garlic. If you do not plan on pureeing, chop to bite-sized pieces and mince the ginger. If you’re going to puree, you don’t need to be too concerned about cosmetic appeal.
- Heat oil in a soup pot over medium heat. Cook onions, ginger, and garlic until onion is translucent.
- Add chicken broth, potatoes, and carrots and bring to a boil.
- Cook until carrots and potatoes are tender.
- If not pureeing, enjoy! If pureeing, CAREFULLY transfer contents of pot into a blender. You may need to do this in two batches. Be very careful of the steam, and use a towel or a potholder to help hold the lid on so hot soup doesn’t spatter everywhere. Blend until smooth and return to pan. Enjoy!