Carrot Ginger Soup Recipe

From: Bethlehem Coop Market – https://bethlehemcoopmarket.com/recipe/carrot-ginger-soup/

Recipe By: Justin Beaver, BFC Board Member and Sourcing Chair

–With a new year comes two things: resolutions and cold weather. And what better way to keep the chill away than a piping-hot bowl of soup?

Prep Time: 15 – 30 Minutes

Serves: 8

Difficulty: Easy

 Ingredients:

• 3 Tbsp olive oil
• 1 1⁄2 pounds carrots, peeled and roughly chopped
• 1 fennel bulb, sliced
• 1 yellow onion, sliced
• 1 inch ginger, peeled and roughly chopped
• 1 Tbsp turmeric
• 2 cups carrot juice, if unavailable, substitute vegetable stock
• 4 cups vegetable broth, plus more as needed
• 1 orange, zested
• 1 bunch of thyme wrapped in cheesecloth
• Salt and pepper to taste

Cooking Steps

1. Over medium heat, sweat the onions and fennel in the olive oil until translucent.
2. Add the carrots, ginger and turmeric. Sweat until fragrant.
3. Add the juice, stock, orange zest, and thyme when fragrant.
4. Simmer until vegetables are tender. Add more stock, as needed, to keep the vegetables submerged.
5. batches, purée until smooth

Dietary Needs: Gluten-free, Nut-free, Vegetarian