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Carrot Soup

Carrot-Ginger Soup Recipe
a seasonal favorite


 

Serves: 4 - 5
Autumn, Winter

In a pot or pressure cooker, sauté:
    1 cup onion, minced
    2 stalks celery, chopped
    1-2 cloves garlic, minced
    1 tablespoon ginger, peeled and grated (more if desired)

Add:
    3 cups carrots, peeled and chopped
   2 tablespoons vegetable broth powder
    5 cups water

If using a pressure cooker, secure lid and turn to high heat. When pressure cooker comes to full steam, lower heat and simmer for 7 minutes (or as needed according to pressure cooker used).
Turn heat off. Let pressure cooker cool down until it is safe to open.

If using a regular pot, bring to a boil and simmer for 20 minutes, or until carrots are soft.

Allow soup to cool slightly. Dish soup in batches into a blender or use a hand blender and blend in the pot. While blending, add
    1 1/2 teaspoons sea salt
    1 tablespoon fresh lemon juice

Serve, garnishing with fresh dill.


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