Transition into Fall With Carrot Ginger Soup

We’re nearing the end of summer. But we‘re not quite ready yet to trade in our swimsuits and sun tan lotions for sweaters and scarfs. Before we start enjoying fall dishes, here’s a soup that's the perfect transition from the fresh dishes of summer to the hearty dishes of fall. Carrots keep it light and fresh. Ginger warms it up.

Serving Size: 1 bowl Number of servings: 4 Calories per serving: 86 Ingredients Calories 800 grams of carrots 328 2 Tbsp grated ginger 18 8 cups of water 0 1 tsp salt 0

Wash and peel the carrots. Slice the carrots into ¼ inch discs.

Place the carrots and grated ginger into a large soup pot. Add the water and salt. Bring the carrots and ginger to a boil. Cook until the carrots are completely softened and can be easily pierced with a knife (approximately 10-15 minutes).

Let the soup mixture cool completely. Place ½ the carrots and liquid into a blender. Purée until the soup is thick and smooth. Repeat with the other half of soup mixture.

Reheat the soup until warm. Place two cups of the soup into a bowl. Garnish with some grated ginger if desired. Serve.

Barbara's Tips

	Make sure the soup is cooled to room temperature before placing it in the blender. Hot liquids can explode out of the blender, splattering all over, potentially causing burns. Work in batches to make sure you don’t overfill the blender.
	This recipe uses fresh ginger which can be found in most grocery stores. Ginger can easily be peeled with an ordinary potato peeler. To grate the ginger you can use a microplane or a box grater.

Essential Flavors

	Carrots: are a root vegetable, usually orange in color. They have a sweet taste which makes this soup a nice fresh summer dish.
	Ginger: is a flowering plant whose rhizome is widely used as a spice. Fresh ginger is hot and fragrant. It adds a warm spicy bite to this soup.