Carrot Ginger Soup

Well, its the eve of New Year's Eve.

And it's about the time everyone starts to really think about their health and wellness, analyze their skinny jeans, and (attempt to) make promises to make better choices in the New Year.  

According to a poll on the Top Ten New Years Resolutions, "Fit and Fitness" is the number 2 resolution, while "Lose the Bulge" is number three.
(Number one was spend more time with friends and family-  aww moment!)

Well, here is a start for all of you trying to lose the bulge and get more fit, and if your resolution is to spend more time with friends and family as well, hey, invite them over to help you peel carrots ;)

As a start to your new and improved healthy lifestyle, I bring to you a recipe I always turned my nose at (I am big on texture and yes, it looks like babyfood)  Until I added bacon to it (and croutons)  because I needed the different texture  and everything in moderation I like to say :)

If you love a hot soup in the cold winters, and want to get your veggies in,
this soup is for you.

I present to you, Carrot Ginger Soup.  

If you want to be really healthy, or are a vegetarian, lose the croutons and the bacon, but I suggest you keep them, a little bit o' bread and bacon is just fine by me.  

I used the recipe from Eat Live Run (and altered it slightly)
because lets be real, everything she makes just looks divine.  

Start off with a Big Bag Of Carrots

1 lb will do the trick.  

Peel and slices them into chunks.  

Size isnt a huge issue because you will be pureeing 

them  - just make sure they are all the same size so they cook at about the same pace. 

Toss them with some olive oil, and because I LOVE roasted veggies, I roasted them at 425 degrees until fork tender, instead of just straight up cooking them in the broth.  

While those beauties roast, add chopped garlic and onion to your pot with a bit of olive oil, salt, and pepper.  Saute until fragrant and add your ginger, sauteing a few more minutes.  Next, add your two cups of veggie or chicken stock.  Once your carrots are done throw them in the pot and work on the toppings.

I cut up and cooked some slivers and bacon, 

draining the fat and patting any excess grease,  

and made my own croutons for the toppings.  

Cut up some cubes of bread, toss in olive oil, salt, and pepper, (lots of garlic) and bake at 275 for 10 minutes tossing once.  Super easy.   

Once your soup as reached a boil and everything has had some time to hang out and cook through, use your immersion blender to puree.   Add in your milk (almond milk for me) and continue to puree. 

Top with scallions, bacon, and croutons, pair it with a cesar salad, and enjoy!  

Carrot Ginger Soup

serves 2 generously

Print this recipe!

Ingredients:

1 lb carrots, peeled and chopped

2 T minced fresh ginger

1 shallot, minced (I used an onion) 

(and  3 cloves of garlic because I love it )

2 cups vegetable or chicken broth

1/2 tsp salt

1/4 tsp coriander

1 T olive oil

(I added 1 cup of almond milk to make it a little creamier)

thinly sliced green onions for topping (I added bacon and croutons)

Directions:

Heat the olive oil over medium high heat. Add the minced shallot and saute until tender, about five minutes. Add the ginger and saute for another three-four minutes.

Add the chopped carrots, broth, coriander and salt and bring to a boil.

Reduce heat to simmer and cook for 10-15 minutes until carrots are tender. Carefully transfer to a blender and puree. Serve with thinly sliced green onions on top.