Sprouted Fig (The Smoothie Lover)
May 14, 2012

Yumm… I love soups. And really good bread.
Yesterday we went to a confirmation. It was a very nice day with lovely people, a lot of speeches and great food.
Wenn the confirmation was over, there were still about 10 loaves left, so the hosts decided to give some of them away, since they would never be able to eat them all before they would be mouldy.
And I can tell you it’s the best loaf I’ve ever tasted.
So today, I just wanted a delicious soup with that bread for dinner.

I ended up with a lovely creamy (without cream) carrot soup with ginger. So good!
…And easy.
This soup doesn’t need a lot of time to simmer before it is good. It’s very delicious and ready to eat within 30 minutes – including prep. time (if you’re not really bad at peeling carrots ;-) )


What you need
Serves 4 
1 big onion
1 clove garlic
800 g. (28 oz.) carrots
Olive oil
3 cups water
2 bouillon cubes (vegetable flavor)
1 cup low fat sour cream or yoghurt
Salt and pepper for taste
A bit of fresh ginger (can be omitted)
Optional: A bit of chili (I love a bit spicy food)

How to do
Cut the onion into small pieces and sauté together with garlic in olive oil in a pot.
Peel the carrots and cut them into smaller pieces. Add the carrots to the onions a fry for some minutes.
Add boiling water and bouillon cubes and boil till the carrots are tender (this will take about 15 minutes).
Once tender, blend the soup until smooth in a blender. Transfer to the pot again and add the yoghurt. Season with salt, pepper, ginger and chili.
Serve hot with a dollop of yogurt and basil. And don’t forget a good bread. Yum!


2 responses to “Carrot Ginger Soup”

  1. This sounds delicious – will be making it soon.

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