Makes: 5 bowls
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.
large onion diced
cloves of garlic minced
tablespoons olive oil
tablespoon all-purpose flour
cups low-sodium chicken stock
cups carrots, chopped into 1-inch chunks
fresh ginger, minced
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.