carrot ginger soup

I have been feeling really unmotivated when it comes to making dinner.  Last weekend I decided that I needed to get back into meal planning and it really helped me to come up with a few new ideas and make a few old favorites this week. This soup is an old favorite that I love because it is light and healthy, but tastes so creamy because of the sweet potatoes.  I made it Monday morning and enjoyed it for lunch and then served it with a baked potato for dinner.  I tore this recipe out of an Everyday Food magazine around 6 years ago and it remains one of my favorite soups.  I have made a few changes over the years and here is how I like to make it.  

Carrot Ginger Soup

Olive oil

2 medium onions, chopped

2 pounds (2 1/2 cups) carrots, chopped

2 sweet potatoes, peeled and chopped

1 piece fresh ginger, peeled and finely chopped (2 tablespoons)

4 cups chicken broth

1 1/2 cups water

coarse sea salt 

ground pepper

1 tbsp pure maple syrup

1 tbsp fresh lemon juice

Directions:

1. In a large saucepan (5-quart), heat olive oil over medium heat.  Add the onions and cook, stirring occasionaly for around 5 minutes, or until translucent.
2. Add the carrots, sweet potatoes, ginger, chicken broth and water.  Season with salt and pepper.
3. Bring to a boil and then reduce to a simmer and cook for 20 minutes, or until the vegetables are soft.  
4. In small batches, puree the mixture in a blender until smooth.
5. Put the pureed soup back into a large saucepan and add the maple syrup and lemon juice. 
6. Reheat and enjoy!