Carrot Ginger Soup with Sautéed Onions

When I walked downstairs this morning and saw the mountain of laundry waiting to be folded, I knew it was going to be a long day.  And then I looked out my window...it was still dark outside due to the rain filled clouds which translated to another day stuck inside.  My 2 year old must have sensed my excitement and decided to help my pre-coffee sunny outlook on life by climbing up my leg whining "need mama, need mama, neeeeeed maaamaaaaaa".

Yep, today has been one of THOSE days.

One of those days when your toddler demands to cut up his own french toast, which he doesn't actually do, but instead squishes it between his hands and smears it all over the table (my back was turned for 10 seconds).

One of those days when your toddler thinks it would be really fun to take a butter knife to the hardwood floors.

One of those days when your toddler hits you because he wants a yogurt pouch 20 minutes before lunch and you won't give it to him (I have no idea what to do about this hitting business)

One of those days when your child is pretty much being a total a-hole probably because he didn't sleep well (which also means you didn't sleep well, but who cares about that) and probably means he's getting sick.

again

Aside from drinking copious amounts of coffee, on days like today, I make soup. Because, you guys, soup makes everything better. It just has magical powers like that.

Or maybe (probably) it's just me. Either way, soup is usually a pretty good idea.

Now, before I even talk about the soup, let me just say, do not be afraid of the bright orange color.  It is suppose to look like that.  

I know, you guys, it's bright and kinda hurts the eyes, but it is SO GOOD.  Seriously, so so soooooo good! I had never made a carrot soup before, but the combination of sweet carrots with ginger is a thing of beauty.

You can make this soup as thick or watery as you would like.  Simply add additional broth or water to the blender until desired consistency is reached.  I prefer mine slightly thicker.  You can also add a half cup of cream or milk at the very end, after it has all been pureed and placed back in the pot, if you prefer a richer soup.

The ingredients are simple and so good for you! Even better, it's the easiest thing you'll ever make.  Ok, not the easiest, but, it requires very little attention- just chop, boil, purée and eat. Just what I need whenever I'm having one of those days.

Don't fret, I also eat sweets and junk when I'm overwhelmed (I am human, afterall). You will find me eating a large stack of cookies later tonight once the kid in bed, asleep and I can finally relax.

Carrot Ginger Soup with Sautéed Onions

Prep Time: 10 minutes / Cook Time: 35-45 minutes / Total Time: 45-55 minutes
Serves 4-6

Ingredients

Soup
2 tablespoons butter
1 large yellow onion, chopped
1 1/2 pounds carrots, peeled and chopped
1 large potato, peeled and cubed
salt, to taste
4 cups chicken or vegetable stock
2 cups water
Zest of 1 orange
2 tablespoons grated ginger

Sautéed onions
2 onions, finely chopped
2-3 tablespoons olive oil
salt

Instructions

SOUP:

  1. In a large soup pot over medium heat melt the butter.  Add the onion and stir.  Cook for approximately 3 minutes, or until soft and translucent, stirring frequently.

  2. Stir in the carrots and potato and cook for an additional 5 minutes.

  3. Pour in the chicken or vegetable stock, as well as the 2 cups of water. Stir and bring to a boil. Add the orange zest and grated ginger and reduce heat to low.  Cover the pot and allow soup to simmer for approximately 35 minutes, or until the vegetables are tender.  Stir occasionally. When vegetables are fully cooked, turn off heat and allow pot to sit uncovered for approximately 15 minutes.

  4. To purée the soup, fill the bowl of a blender or food processor NO more than halfway. With your hand on the lid, start on low speed (or pulse a few times and then release the steam) and gradually increase the speed to high.  Purée until smooth.  Pour puréed soup into new pot. You will need to do this in several batches.  

  5. Serve the soup warm with sautéd onions (below) or shredded cheese.

SAUTÉED ONIONS:

  1. In a large skillet heat 2-3 tablespoons of olive oil over medium high heat. Add the chopped onion and mix well so that all the onions are evenly coated with oil.

  2. Stirring frequently, continue to cook the onions over medium heat for approximately 5 minutes.  Sprinkle with salt and continue to cook for an additional 10 minutes, making sure to stir frequently so they do not burn.


ENJOY

Easy Lemon Bars

Vegetarian Lentil Stew with Chipotle and Butternut Squash