My girl child (who is in her 20’s) had her wisdom teeth removed last week. This was not a simple thing as one of her nerves was cruising around the roots of one of her teeth and two of her teeth had roots up into her sinus cavity – this was surgery. This was stitches and follow up and soft food, so I made her tomato soup (naturally) and some carrot soup, which I’ve never made, but what the hell, why not give it a shot!
I rooted around the interwebs, because I knew, deep down, that carrot soup required more than just carrots! I found a recipe on LoveandLemons.com so that’s what I went with.
1 TB olive oil
1 cup chopped onion (I just used half of a big one)
3 garlic cloves, smashed (I used minced and a whole lot of it)
2 heaping cups of chopped carrots
1 1/2 tsp grated fresh ginger
1 TB apple cider vinegar
3-4 cups vegetable broth (I used chicken)
Sauté the onion in a large pot until softened. Add everything else. The original recipe called for more sautéing and such, but I was making two soups at the same time and that kind of coordination was completely beyond me.
When the carrots were reasonably cooked, I shut the soup off, let it cool for a little bit, scooped it into my blender and let the Ninja go wild on it.
I doubled this recipe, added more ginger than was called for and think it could have used even more.
I did find the recipe sweeter than I like but added some black pepper and all was well. The original recipe called for 1 tablespoon of maple syrup but that would make it sweeter, I think, so that would never happen for me. 🙂