Carrot Ginger Soup

This Sunday I cooked up a batch of Carrot Ginger soup. What I like to do is make a batch of soup on Sunday, let it cool down, then put it in a few tupperwares in the freezer.  Then each morning I grab a tupperware and bring it to work. The soup thaws out enough in the fridge at work that by lunchtime I can pop it into a bowl and heat it in the microwave. I’ve been having the soup along with a simple kale salad.

I used to spend $8-10 a day buying a similar lunch, so this is cheaper and really not much more time consuming when you consider how long it takes to wait in line at the deli every day. And I like having more control over the quality of my food, especially the amount of sodium in soup and choosing organic veggies.

Carrot Ginger Soup

Ingredients:

• 3 tbsp olive oil
• 1 yellow onion, diced
• 1/4 cup fresh ginger, minced
• 4 cups chopped and peeled carrots
• 3 cups vegetable broth
• dash nutmeg
• salt and pepper to taste

Preparation:

In a large pot, sautee onions and ginger in olive oil about 3-5 minutes.

Add carrots and vegetable broth and reduce heat to medium. Add nutmeg, salt and pepper. Simmer for about 40 minutes, until carrots are soft.

Process soup in the blender until smooth – please be careful with hot soup in the blender! Enjoy!