Why you shouldn't eat Carrot Ginger Soup in bed
The first time I ever tried carrot ginger soup
Everyone has their own special soup for those cold, blustery nights in the winter when you just want to stay inside and chuckle at super slow drivers. Maybe you haven't found yours yet but I sure have. As I was living in Wisconsin as a travel nurse a few years back, I occasionally would frequent the Harbor Market. Basically, it was a farmer's market with everything you could think of and yeah, next to the harbor on Lake Michigan. It was beautiful to just walk around but sometimes I would actually walk through and sample some of the seasonal offerings. Carrot ginger soup found me.
One day, I sampled a carrot ginger soup from Wisconsin Soup Company. I soon found out that this company is so delicious they only sell at farmer's markets in the area, meaning you have to wait to purchase more. They obviously had many more flavors that you can find on their website, but their carrot ginger soup became my fast favorite. Various kinds of soups, especially ethnic recipes, are always a good get in my book.
It was until this week that the weather reminded me of those cold Wisconsin nights when I heated up some carrot ginger awesomeness. They still don't sell in any stores nearby my home so I started scouring the web for possible recipes. After some trial and error, adapting a recipe from allrecipes.com, I was able to recreate the soup as close as my memory allows me and stored it with all the rest of my ethnic recipes.
And I am here to tell you that
- you will want to eat this soup often; so you should probably make a double batch and freeze it
- you should not eat it in bed because it will stain your sheets (not from any personal experience or anything)
- you should go out and buy a butternut squash and 1 lb. of carrots right this very moment, and fresh ginger too, everything else is already in your pantry.
Carrot Ginger Soup Recipe
- 1 butternut squash
- 2 tbsp olive oil
- 1 onion (diced)
- 1 lb carrots (peeled and diced)
- 6 cloves garlic (sliced thin)
- 1 2 inch piece fresh ginger (peeled and thinly sliced)
- 4 cups water
- 1 tbsp cinnamon
- salt and pepper (to taste)
Preheat the oven to 350F.
Scoop seeds out of the butternut squash and place cut side down onto a baking sheet.
Bake for 30min. until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic and cook, stirring until onion is translucent.
Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for 20 minutes, or until carrots and ginger are tender.
Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin (but you probably won't need to).
Return soup to the pan and heat through. Season with salt, pepper, and cinnamon. I used 2 teaspoons salt and 1 teaspoon pepper.
Ladle into serving bowls, and enjoy!
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