Delicious Ginger Carrot Soup
I’m kind of having a moment with this soup. I’ve made it three times in like a month. It’s so low calorie, so healthy and filling! The best part is that it has the same consistency of potato soup, without the carbs! PERFECT. (Plus, this soup is easy which is another reason I keep cranking it out.) Apparently you either love carrot soup or hate it, because about 3/4ths of the people I tell about it think it sounds horrible and refuse to try it. Luckily I know at least one person (Potatoes and Pilates) who is willing to try it so I’ve FINALLY got around to posting it.
1 Tablespoon Butter
1 onion, chopped
3 cups broth, vegetable or chicken
1 lb baby carrots
3/4 teaspoon of ground ginger
1/4-1/2 cup Milk (however creamy you like it. You can substitute with sour cream, regular cream or yogurt.)
Salt and Pepper
Saute the onion in butter until translucent. Add broth, carrots and ginger. Bring to a boil, reduce to low, cover and simmer for 30 minutes. Using an immersion blender or food processor, puree. Return to pot and add milk. Return to boil, Salt and pepper to taste, and make yourself a big bowl! Enjoy it–it’s guilt free!