Here in Utah, we have had the warmest winter that I can remember. We’ve had more rain than snow and just a couple weeks ago I actually considered putting my snow boots away (normally, they live right next to the door from November through April, or May…or June).
But it’s a good thing I didn’t because now there’s a blizzard swirling around outside the office. A good reminder for many of us that winter is in fact, not done yet.
I don’t know about you guys, but when it’s cold and snowy outside all I want to do is stay inside with a hot bowl of soup.
Now, if you are lucky enough to live somewhere where it’s warm and sunny, don’t dismiss this so fast. Because of all of the fresh ingredients and the squeeze of lemon juice in this recipe, it would even be good in the middle of summer.
The fact that this soup doesn’t take a lot of time (about 40 minutes), is healthy and all of the ingredients are easy to come by year-round, makes it a winner in my book. Don’t take my word for it though, try it for yourself and let me know what you think!
Ginger Carrot Soup (serves 4)
- 12 carrots
- 2 Tbsp. olive oil
- 1 onion
- 2 red bell peppers
- salt & pepper, to taste
- 32 oz. chicken or vegetable broth
- juice of 1/2 a lemon
- 1 inch ginger root, grated
- 1 Tbsp. hot sauce
- sour cream or greek yogurt, optional
- Peel and chop your carrots into 1 inch chunks. Set aside.
- In a large stockpot, heat the olive oil over medium heat. Chop the onion and bell pepper then add to the pot. Season with salt and pepper and sauté until the onions are translucent.
- Add carrots and broth to the onions. Cover and simmer until the carrots are tender.
- Use an immersion blender to blend all ingredients until smooth. (If you don’t have an immersion blender, you can also transfer the soup in small portions to a stand blender then return to the pot to reheat.)
- Add in lemon juice, grated ginger root and hot sauce. Return soup to a simmer for a few minutes more.
- Serve as is or with a dollop of sour cream or greek yogurt, if desired.
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