Carrot and ginger soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 lbs Carrot
  • 1/2 cup Celery stalks
  • 3 Garlic cloves
  • 1/4 cup Ginger, root
  • 1 Onion, small

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 1 Pinch Cayenne
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on citronlimette.com

Ingredients

• 2 Tablespoons olive oil
• 1 small onion, chopped
• ½ cup celery stalks, diced
• ¼ cup peeled and finely chopped ginger root
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1½ pounds carrot, peeled and diced
• Salt and pepper to taste
• Pinch of cayenne

Directions

• Heat oil in a large Dutch oven on medium-high heat. Add onion, celery, ginger and garlic. Saute 5-10 minutes. Add carrot, stock and bring to boil. Reduce heat, simmer for about 20 minutes or until the vegetables are tender.
• Puree the soup with an immersion blender or in batches in a blender or food processor
• Add a dash of cayenne and season with salt and pepper to taste.