Carrot Ginger Soup
One of my favorite ingredients ever is fresh ginger. My friend shared this recipe with me because she said it was a “Rachel recipe” and I couldn’t agree more!
Ingredients (Makes 4-6 servings):
3 Tablespoons avocado oil
2 leeks (white and tender green parts), thinly sliced ( or 1 bunch green onions, sliced)
6 large carrots (about 1 lb), peeled and thinly sliced
2-3 red potatoes (about 1/2 lb), peeled and coarsely chopped
1 1/2 teaspoons peeled and minced (or grated) fresh ginger
5 cups chicken or vegetable broth
2 teaspoons orange zest
Salt and white pepper, to taste
Fresh mint, to garnish
Instructions:
In a large saucepan over medium heat, warm the oil. Add the leeks and sauté until softened, about 3 minutes.
Add the carrots, potato and ginger and sauté until soft, about 5 minutes.
Add the broth, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.
Using an immersion bender (or stand blender) puree the soup, leaving some texture. Return the soup to medium heat and stir in orange zest. Season to taste with salt and little bit of white pepper.
Ladle into bowls and garnish with mint.
Tools I love and recommend for this recipe (Affiliate links):
I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!
