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
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
1 tbsp pure maple syrup
1 tbsp fresh lemon juice
- 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.
- Add the carrots, sweet potatoes, ginger, chicken broth and water. Season with salt and pepper.
- Bring to a boil and then reduce to a simmer and cook for 20 minutes, or until the vegetables are soft.
- In small batches, puree the mixture in a blender until smooth.
- Put the pureed soup back into a large saucepan and add the maple syrup and lemon juice.
- Reheat and enjoy!