I love this soup. It’s yummy, healthy, economical, and easy to prepare. It ticks all the boxes! You can double or triple it to make a big batch for the freezer. You can even stick it in the fridge and serve it as a chilled soup!
I developed this recipe after being served something similar at a conference center in East Africa. Our family attended many meetings at this venue in the Kenyan highlands outside Nairobi. The weather was usually cool and damp. The old stone and concrete buildings did little to fight off the frigid air. A warm bowl of soup was a welcome starter at every lunch and dinner during these days! It was usually “cream-of-yesterday’s-vegetable” soup or broth. Some were better than others; this one was tops!
If you don’t have an immersion blender, see my youtube video for how to do this in a regular blender.
Recipe may be doubled.
- 1-2 tablespoons olive oil
- ½ cup diced yellow onion
- 2 cups peeled carrots
- 1-2 teaspoons finely grated fresh ginger
- 1 quart chicken stock
- Water (optional)
- Pinch red pepper flakes
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- Heat olive oil in saucepan over medium heat.
- Add diced onion and cook until softened. Don't let the onions brown.
- Roughly chop the carrots into 1 or 2 inch pieces and add to the onions. Stir to coat with oil.
- Add ginger and sauté for 30 seconds.
- Add 2 to 3 cups chicken stock to start.
- Bring the mixture to a slight boil, then immediately turn down the heat to simmer.
- Cover the pan and cook until the carrots are completely tender.
- Add water/broth as needed while cooking. When finished, blend with immersion blender and add the salt, white pepper and red pepper.
- Thin with additional water or stock to desired consistency. Pass through fine strainer, if desired.
- If you don't have an immersion blender, see my YouTube video for how to do this in a regular blender.
- Recipe may be doubled. May also be served chilled.