Carrot Ginger Soup

I’m obsessed with zucchini noodles. I could eat them with everything and anything. So good. I want to eat them for every meal! I made a delicious soup featuring my current favourite vegetable.

I made a turkey for Easter. Which is always delicious, but after a while the typical turkey leftovers get boring. I needed a new flavour to use up the very last bit of meat.

I started with some bone broth from my Easter turkey. I used chicken, but beef would work too. I simmered it with some lemon grass stalks, fresh ginger, garlic cloves, and coriander seed. I should have threw in a star anise too but I forgot.

After simmering the broth for about an hour, I strained it. then added chopped turkey breast and my julienned zucchini. Use a julienne peeler for the “noodles” (Usually you would add some salt and let the moisture sweat out for 30-ish minutes then squeeze out the moisture. But since I was putting it in soup I didn’t bother with this step). I simmered this on medium heat for about 10 minutes.

Then, I poured my delicious soup into a bowl and topped with chopped green onion, cilantro and a drizzle of sriracha. It hit the spot. My tastebuds thanked me for a change of pace.

Have you ever made a blended soup? No? Why not? So easy. One of my favourite ways to get vegetables into me, freezer friendly, portable and delicious! I tend to just make up the recipe as I go, just as I did today.

Carrot Ginger Soup. Makes one large-ish pot. How many bowls? Depends on how big your bowls are. Ha!

3lb bag of carrots
a large onion
a large chunk of ginger
a big spoon of ground coriander
8c (or so) of broth – chicken or vegetable; homemade or from a box – doesn’t really matter.
salt and pepper to taste
olive oil

Peel your carrots, ginger and onion.

Toss onion and ginger into the food processor to chop.

Put onion and ginger mixture in a pan with olive oil over medium heat to soften.

Grate your carrot with the food processor

Add the carrots and your broth to the pot. Simmer for 30-40 minutes or until it’s all soft

Puree with an immersion blender. (or you could dump it all into the food processor or a real blender, but why?). Add a bit of water or broth to thin the consistency, if required.

And eat. You can top with chopped cilantro, a drizzle of sour cream, some salt and pepper. This soup has a real zing to it because of the enormous amount of ginger. It’s simple and delicious flavours at their best. Good food does not need to be complicated and difficult. I froze most of this soup for busy weeknight dinners once my next semester begins (I work full time and go to grad school full time….)

I also packaged a few servings of soup into mason jars for lunches to take to work. Mason jars make awesome packed lunch containers. Take off the lid, drape a paper towel or napkin over it to prevent splatter, and microwave. Glass won’t leach crap into your food, nor will it break down from the heat.