Soup’s On!

There’s nothing like soup on a chilly day. For lunch, it’s a tummy-warming alternative to the same-old-sandwich routine. Or serve it for dinner with grilled cheese sandwiches or salad and crusty bread.

Homemade soup is a cinch to make, especially colorful carrot soup that has the added bonus of using up any random root veggies left in the fridge. Made with just a handful of ingredients, this soup is economical, vitamin rich and creamy, without containing any dairy products.

Carrot Soup

• 1 large onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 4-5 cups low-sodium chicken stock
• 4-5 cups carrots, chopped into 1-inch chunks
• 2 tablespoons fresh ginger, minced (or more to taste)
• 1 teaspoon turmeric (optional)
• salt and pepper

1. In a large, heavy-bottom soup pot over medium heat, sauté onion, celery and garlic in olive oil until soft and translucent.
2. Blend in flour and enough chicken stock to make a smooth paste.
3. Add the rest of the chicken stock, carrots, ginger and turmeric. Bring to a boil.
4. Reduce heat and simmer for about 30-45 minutes, until carrots are cooked through and soft.
5. Purée soup in small batches using a blender or food processor.
6. Return puréed soup to pot to reheat, adding more stock if a thinner soup is desired.
7. Season to taste with salt and pepper.

This article appears in Kids VT, December 2011-January 2012.

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