Carrot Ginger Soup

This soup comes in many different variations on the internet, and it couldn’t be easier to make this on a busy weeknight for a light and warm dinner.  I have looked through a few recipes online and here is a combination of ingredients and spices that suits my taste.

My Carrot Ginger Soup

Ingredients: 1 can of chickpeas (washed and rinsed), 4 medium to large carrots (dirt scrubbed off and washed), a medium knob of  peeled ginger (size of your thumb), 2 cloves garlic, 1 stalk of celery, 4 cups of vegetable broth ( I used vegetable cubes/about 4 cubes), 1/2 tsp salt, 1 tsp coriander powder, 1/2 tsp curry powder and 1/2 tsp paparika/chili powder, 1 tbsp of olive oil

Directions: 1) Saute garlic and celery in a stockpot until soft  with olive oil;

2) Add in carrots and sautee for another 5 minutes;

3) Add salt, coriander powder, curry powder and chili powder, mix well;

4) Add vegetable cubes/stock together with about 4 cups of hot water;

5) Cover pot and let is simmer on low heat for about 15 minutes;

6) Add chickpeas and simmer for another 10 minutes,

7) Remove pot from the heat, leave it uncovered for about 10 minutes; 8) Blend the soup in a blender until smooth.

The result is a beautiful brightly colored creamy soup.

Make this today and have a great Sunday! 🙂