Thursday, November 15, 2012

Anything With Ginger Just Has to be Good!

I love ginger. Fresh, dried, candied, dipped in dark chocolate. And, no, I'm not swayed because I AM Ginger!

This is a Woman's Health recipe that I found in an article on FlipBoard. It is quick and easy and perfect for a rainy fall Seattle supper.

Gingered Sweet Potato and Carrot Soup

1 tbsp. olive oil
1 large onion, finely diced
1 cup vegetable broth (plus extra for thinning soup, if needed)
1 large sweet potato, peeled and diced
8 medium sized carrots, peeled and sliced
1 tbsp fresh finely chopped or grated ginger root
Plain vegan yogurt or sour cream (optional)
1 tsp salt
1/4 tsp (or more) cayenne pepper

Heat oil in a stockpot.  Add onion and cook on medium-low heat until the onions are caramelized.  Add stock plus 2 cups of water; add sweet potato, carrots, and ginger.  Bring to a boil; reduce to low and simmer until vegetables are tender, about 20 minutes.  

When the vegetables are tender, puree soup in small batches in a blender or food processor.  Be careful to vent the top if using a blender or you'll end up with burns on your arms and soup on the ceiling.  (Ask me how I know.)  

Return soup to the stockpot.  Season with salt and cayenne pepper  Taste and adjust if necessary.  Serve with yogurt or sour cream if desired.  

1 comment:

  1. My friend just sent me this blog and everything looks so delicious! I made this yesterday for some friends and it was AMAZING! I used more ginger than it called for (probably 2 T) and it was nice and spicy! I also used plain greek yogurt instead of vegan yogurt. It was so delicious and easy and colorful and healthy! Everyone loved it. Thanks for the recipe!