I hope everyone had a wonderful holiday! I took a much needed blog break. In the 5+ years I have been doing this blog I have barely taken a week off and I needed time to not cook anything fancy, not taking any pictures, heck I barely read blogs or checked social media. I needed it and it felt wonderful. And now I am back with a great healthy recipe to kick off the New Year.
I was grocery shopping for this weeks meals and I had my list all nicely organized by aisle and was walking along and I did what I always do… I grabbed a bag of carrots. Now they weren’t on my list but I was sure that we needed them. We didn’t. We had two other big bags. Now what the heck was I going to do with three huge bags of carrots. Seriously. That is bucket load of carrots. Now we all love carrots (and by we, I mean Scott, the dogs, Henry (the pig) and myself) but we weren’t going to eat that many raw carrots. Thankfully the Rachel Ray magazine came to the rescue they had a carrot soup featured that I knew would be delicious.
This is a super easy soup that happens to be vegan and gluten free. It takes less than 30 minutes and is a delicious broth soup that is wonderful if you have a cold. Hello vitamin C and ginger! And it’s an excuse to break out the immersion blender that I have only used twice since receiving as a wedding gift almost 2 and a half years ago (hangs head in shame). The key to the flavor in this soup is the fresh ginger, it gives it a nice spice!
- 7 cups vegetable broth
- 1½ lbs carrots, peeled and cut into 1 inch pieces
- 1 small onion, finely diced
- 1 tbsp minced ginger
- 1 tbsp thyme
- Salt/Pepper
- In a large stockpot combine all ingredients and cook for 20 minutes.
- Use an immersion blender until the carrots have been fully blended.
- Season and serve.
