I absolutely love the simplicity of soup. I must agree that there was a point in time where the thought of making homemade soup was intimidating. My biggest rule with cooking is to cook once, eat twice. Leftovers are a must because who really wants to cook every single meal of every single day. Soups are very easy to store and freeze for quick lunch choices and light dinners. This easy two-ingredient carrot ginger soup is a perfect spring/summer soup, light and full of flavor. Enjoy!!
8-10 medium carrots
dime-size piece of fresh ginger (the more, the spicier)
salt to taste
curry & turmeric (optional)
Peel and chop up your carrots and put in pot. Fill pot with water until carrots are just covered (less water = thicker soup; more water = thinner soup). As I am currently following the FODMAPs, I did not add stock to this soup. In place of water you may add the broth of your choice. Add ginger and salt and bring to boil, then simmer for 10 minutes. Use an immersion blender or transfer to blender and blend to a puree. Return to pot and add spices to your taste preference. I love my soup topped with nutritional yeast. Hope you enjoy it!