Carrot Ginger Soup

http://kblog.lunchboxbunch.com/2017/01/carrot-ginger-soup.html

Ingredients

  • 2lbs of organic carrots, roughly chopped + stems and knobby tops removed
  • 4 cups vegetable broth + more to taste if desired
  • 2-3 Tbsp fresh ginger root, peeled
  • 1 Tbsp vegan butter (Earth Balance)
  • optional:
    •
  • 1/2 tsp salt + pepper to taste
  • spices to taste: cayenne, cinnamon, turmeric, smoky paprika
  • 1 bay leaf
  • maple syrup, to taste
  • cilantro or parsley garnish

Instructions

  1. Bring a large pot of water to a boil and add carrots. Boil until tender enough to slice with a butter knife. Drain carrots from water and add to a large container of a high speed blender, like aVitamix. Discard the water from the large pot.
  2. Add the ginger, vegan butter and veggie broth to the blender.
  3. Add optional salt, pepper and spices - or you can add these later while soup is simmering.
  4. Blend soup from low to high for 2-3 minutes, until very smooth and silky.
  5. Pour soup into same large pot. Place over low heat. Add the optional bay leaf and and additional spices or maple syrup.
  6. Simmer on low, covered, for at least five minutes. This will remove all the air bubbles that for during blending. Serve warm. I like smoky paprika and a hint or parsley or cilantro on top to accent.
Yield: 4 bowls
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 10 mins.
Total time: 20 mins.