When you visit Florida, you want it to be hot and sunny.. But I feel like I wait all year here for a few days of cloudy, cool "winter" weather. It's 65 and grey today, so I'm taking this opportunity to make Carrot-Ginger Soup, a nourishing and nutritious winter soup.
2 t vegetable oil
1 lb carrots, chopped
1-2 potatoes, peeled and chopped
3 large stalks of celery, chopped
1 large onion, chopped
3 cloves garlic, chopped
1/4 cup ginger, grated
4 cups vegetable broth
pepper, to taste
(optional: parsley for garnish)
Heat the oil in a soup pot, add the onion and garlic, and cook until translucent. Add the carrots, potato and celery, cook 10 minutes. Add the vegetable broth, ginger and pepper, and simmer 20 minutes. Puree with an immersion blender.
Hint: The longer this soup sits, the better it tastes. Don't be surprised if it's even better the next day.