Bledner carrot and ginger soup
This blender carrot and ginger soup is full of delicious flavors and a perfect dish to enjoy on a colder day.
Equipment
- 1 Blender I used Vitamix
- 1 large pot with lid
Ingredients
- 3 cups roughly chopped carrots
- ½ cup chopped parsnip
- 1 Tablespoon olive oil
- ¼ small onion
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 3 cups filtered water
- 1 teaspoon vegetable "better than bullion" base
- ⅛ teaspoon turmeric optional, used for color
- 1 teaspoon lemon juice optional
Instructions
- Wash, peel, and coarsely chop carrots and parsnips. Dice onion, garlic and ginger.
- In a large pot, heat one tablespoon of olive oil. Add onions and cook for 2 minutes or until translucent. Add diced garlic and ginger. Continue cooking for another minute.
- Add carrots, parsnips, turmeric, "better than bullion" and water. Cover the pot with the lid, bring everything to boil, simmer on low for about 30 minutes or until vegetables are tender and soft. Turn off the heat and let the soup cool down for at leas 15 minutes.
- Carefully transfer the soup to the blender container. Blend at high speed for a few minutes until very creamy (Caution Hot!). Pour the soup back to the pot, add some lemon juice and give it a mix. Serve hot and enjoy!
Notes
- Vitamix maximum safe temperature is 170°. Let the soup cool down before transferring to Vitamix container.
- You can use stainless steal immersion blender instead.
- Be careful while blending - the soup will be very hot.
Nutrition
Serving: 1cupCalories: 86kcalCarbohydrates: 12.8gProtein: 1.2gFat: 3.7gSodium: 255mg
Tried this recipe?Let us know how it was!