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Carrot Soup with Thyme & Ginger
Servings: about 6 cups. (This soup lasts up to three days in the fridge and up to one month when frozen in individual portions.)
3 tbsp olive oil
2 lbs carrots, scrubbed and diced
2 medium onions, diced
1 piece of ginger, about 2 inches long, finely chopped
4 cloves garlic, chopped
10 sprigs fresh thyme
Salt, to taste
Black pepper, to taste
1 qt low sodium vegetable stock, plus more
1. Heat a large, heavy pot over medium heat, and add oil. Add carrots and onion, and cook for seven to eight minutes or until onions are translucent and carrots begin to soften. Stir frequently.
2. Add garlic, ginger, and thyme, and cook another three minutes, continuing to stir frequently.
3. Add vegetable stock, season with salt and pepper, and bring to a boil. Turn down to a simmer and cover. Cook 10 to 15 minutes or until carrots are very tender. Remove from heat, and discard thyme sprigs.
4. Allow soup to cool slightly and place small batches into a blender. Adjust seasoning, and add extra stock for a thinner soup.