My Favorite Carrot Soup

Submitted by Gaia22

"This really is "my favorite carrot soup"! The fresh ginger is the key ingredient. I came across this recipe a few years ago in a magazine article about holiday family favorites and have been making it ever since. This soup is a snap to make and freezes beautifully! This soup is amazing!"

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 9 cups
• Serves: 9-18

ingredients

• 29.58 ml olive oil
• 354.88 ml chopped onions
• 2 garlic cloves, pressed
• 4.92 ml grated fresh ginger
• 4.92 ml cumin
• 1.23 ml cayenne pepper
• 1.23 ml salt
• 907.18 g carrots, peeled and chunked
• 2 medium potatoes, peeled and chunked
• 1182.95 ml vegetable broth or 1182.95 ml chicken broth
• 118.29 ml orange juice
• 44.37 ml peanut butter
• toasted pumpkin seeds (optional) or chopped cilantro, garnish (optional)

directions

1. Heat oil in a large soup pot over medium heat.
2. Saute onions with ginger, cumin, and cayenne until onions are soft, 7 to 10 minutes. Add the garlic when you think there is about 45 secs to 1 minute left to achieve the soft onions [Do not let the garlic burn].
3. Add salt, carrots, potatoes, and broth and bring to a boil.
4. Reduce heat to low. Simmer until vegetables are tender, about 25 minutes.
5. Add the peanut butter.
6. Puree the soup. This is most easily done with a hand-blender right in the pot.
7. Stir in orange juice.
8. Ladle in bowls and garnish if desired.
9. This soup freezes very well in tupperware. I'm sure it will freeze well for many months, however I don't know for sure because mine has never stayed frozen for longer than a month due to being eaten!

Reviews

[Sydney Mike]

Made this as much for the freezing of it as anything else, & did use a homemade vegetable broth so I could share this with my vegetarian son & DIL! Very interesting & enjoyable flavor combination! Thanks for a great keeper of a recipe! [Tagged, made & reviewed in Please Review My Recipe]