Carrot-ginger soup

A warm and creamy soup with a hint of sweetness from carrots makes a delicious and comforting winter time meal.

 

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Things have been quiet here on my blog recently.... That's because I was on vacation for a while. A completely unplugged vacation. I don't have a smartphone and didn't take the laptop - and, honestly, it was wonderful. It was wonderful to get away from the constant "chatter" of the online world. 

I slept a lot. I sat in the sun. I read an entire book. We looked at a lot of birds. And, my favorite part, we visited manatees. Those gray shadows are manatees that we visited in Central Florida at a state park where the manatees over-winter. They were so beautiful.

So after being in the sunshine for days, I was behind on cooking and blogging (and grocery shopping). I wanted an easy meal for returning to work as well as one that was warming and "sunny" if you will. This soup fit the bill - it's full of vitamins and sweetness with a touch of warming ginger. 

I cooked my soup in the slow cooker to maximize the easiness, but you can certainly cook it on the stove until soft. I used vegetable broth, but you can use chicken broth or even water (I think it would be more orange with water).

  Carrot-ginger soup
1 small sweet white onion, roughly chopped
1 lb. carrots, cleaned and roughly chopped (peeled if desired)
2 small russet potatoes, peeled and roughly chopped
2 tablespoons grated fresh ginger root
4 cups vegetable broth
1/4 teaspoon ground corainder
1/2 teaspoon sea salt
a few grinds of black pepper
juice of 1/2 a lemon

for serving (optional):
sour cream
thinly sliced scallion greens, chives, or fresh parsley

Put all of the ingredients (except the lemon juice) in the slow cooker. Cook on low for about 6 to 8 hours. Puree with an immersion blender when soft (or in batches in a blender). Add the lemon juice. Taste for seasonings and adjust as needed. Serve hot with toppings, if desired.