This is one of Emery's and my favorite soup recipes. It's quick and easy to make and also very healthy (which makes it even better!) We have already whipped up numerous batches this season, so I figured I should share it with you guys so you can enjoy it too!

1 tablespoon olive oil
1 onion, chopped
6 large carrots, peeled and chopped
2 teaspoons ginger, chopped
1 tablespoon dried basil
1 vegetable stock cube
3 cups boiling water
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon sour cream or greek yogurt
chopped fresh basil for garnish

Heat olive oil in a large sauce pan or dutch oven. Add onion, carrots, and ginger and cook for about 5 minutes so that they begin to soften.

Mix up vegetable stock using the boiling water and stock cube. Add to sauce pan along with salt, pepper, and dried basil and bring to a boil. Cover and let simmer for 35 minutes or so. (you want the carrots to be nice and tender!)

Pour contents into food processor and blend. You may wish to add more water to thin out the soup a bit.

Pour into bowls and garnish with chopped fresh basil and a scoop of sour cream or greek yogurt and serve with a side of warm bread for dipping.


Enjoy! XO, Stef


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