Recently I've been on a major soup kick. I can blame it on the cold weather, but frankly it's been nice to make something that's easy to digest and give my body a little bit of a break. As you can probably tell I eat a pretty healthy diet, but I've had a million things going on lately and with a busy work and social calendar comes lots of eating and drinking.
Since I already tackled Pumpkin Soup, I figured why not try another of my longstanding favorites: carrot ginger soup.
Tackle it I did. This was delicious, healthy and packed with vitamin A and hints of ginger and cinnamon.
And as is my goal here on Gluten Free For All, it required fairly little effort. Once I chopped up the onions, carrots and ginger, I basically let it simmer for 45 minutes while reading a very intelligent book. Okay, let's face it, I was watching ABC's Scandal, to which I am now addicted.
The result? A week's worth of fabulous smelling (and tasting) soup that I brought to work for lunch every day last week.
Carrot Ginger Soup
Total cook time: 45 minutes (prep time: 15 minutes, cook time: 30 minutes)
1 pound carrots, chopped
1 yellow onion, diced
2 cloves garlic, diced
1 cup butternut squash, cubed
4 cups chicken or vegetable stock
1 tablespoon heavy cream
1 teaspoon ground cinnamon
Salt and pepper to taste
Sauté onion and garlic in olive oil until translucent. Add carrots, butternut squash and ginger. Pour in the chicken or vegetable stock and bring to a boil. Cook for 30 minutes or until carrots and butternut squash are tender.
Transfer mixture into a blender and blend until smooth. Add in cream, cinnamon, and salt and pepper to taste.