There's nothing like soup on a chilly day. For lunch, it's a tummy-warming alternative to the same-old-sandwich routine. Or serve it for dinner with grilled cheese sandwiches or salad and crusty bread.
Homemade soup is a cinch to make, especially colorful carrot soup that has the added bonus of using up any random root veggies left in the fridge. Made with just a handful of ingredients, this soup is economical, vitamin rich and creamy, without containing any dairy products.
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 4-5 cups low-sodium chicken stock
- 4-5 cups carrots, chopped into 1-inch chunks
- 2 tablespoons fresh ginger, minced (or more to taste)
- 1 teaspoon turmeric (optional)
- salt and pepper
- In a large, heavy-bottom soup pot over medium heat, sauté onion, celery and garlic in olive oil until soft and translucent.
- Blend in flour and enough chicken stock to make a smooth paste.
- Add the rest of the chicken stock, carrots, ginger and turmeric. Bring to a boil.
- Reduce heat and simmer for about 30-45 minutes, until carrots are cooked through and soft.
- Purée soup in small batches using a blender or food processor.
- Return puréed soup to pot to reheat, adding more stock if a thinner soup is desired.
- Season to taste with salt and pepper.