My Foodie Call

SC is officially cold enough for soup. Thankfully it is not supposed to last. I am a total wimp.

In the meantime, here is a good soup recipe that I found here. The only thing that I changed from the original recipe was the olive oil to coconut oil. Not a big fan of sauteing things in olive oil. Olive oil is not meant to be heated to high temperatures, hence the swap out for coconut oil.

Carrot Ginger Soup

The My Foodie Call kids helped me with this recipe. Yay, me.

6-year-old helped grate all of this fresh ginger. No small feat to grate a 1/4 cup. Not quite full, but it was close enough that I let him off the hook. 🙂

10-year-old chopped the onions.

13-year-old chopped carrots.

Cooked up the onion and ginger.

Added vegetable broth.

Let it simmer and reduce.

Added the orange juice.

Blend baby, blend!

I think this calls for a side of crusty bread.

Ingredients:

• 3 tbsp coconut oil
• 1/2 yellow onion, diced
• 1/4 cup fresh ginger, minced
• 4 cups chopped and peeled carrots (about 1 1/2 pounds)
• 3 cups vegetable broth
• 1 1/2 cups orange juice
• dash nutmeg
• salt and pepper to taste

Directions:

1. In a large pot, sauté the onions and ginger in coconut oil until soft, about 3-5 minutes.
2. Add carrots and vegetable broth.
3. Allow to simmer for about 40 minutes, or until carrots are soft.
4. Add orange juice and stir well.
5. Carefully pour into your blender, and process soup until smooth.
6. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.

Carrot Ginger Soup