Try this carrot-ginger recipe for a hearty, soothing soup to keep the winter chill at bay. It's rich and smooth despite the lack of cream, and the ginger makes it a welcome antidote to those winter winds. Itâ€™s a great way to keep warm, and your bathroom scale will like it too.
- 3 medium or 2 large leeks
- 2 Tbsp. oil or butter
- 2 Tbsp. fresh ginger, minced very finely
- 2 lbs. carrots, peeled and chopped
- 6 cups Kroger Reduced Sodium 99% Fat Free Chicken Broth
- Â½ tsp. salt, plus more to taste
- Â½ tsp. ground white or black pepper, plus more to taste
- Â¼ cup sliced or slivered almonds, toasted
- Leeks give the soup an extra sense of richness and creaminess, but they're not mandatory. You can replace them with one large or two smaller yellow onions.
- For an especially silky soup, pour it through a fine-mesh strainer after it's pureed. The strainer will catch any small pieces that might have escaped your blender's blades.
- To make the soup vegan, use oil rather than butter and replace the chicken broth with vegetable broth.
Slice the white portion of the leeks into rounds, then separate the rounds into individual rings. Rinse them well under cold water to remove any soil or grit and drain them.
Heat the oil or butter in a heavy-bottomed saucepan over medium heat. Add the leeks and cook them for 5-6 minutes, stirring frequently until they’re soft. Don’t let them get brown if you can help it.
Add the ginger, carrots, broth, salt and pepper. Raise the heat to medium-high until the broth comes to a boil, then reduce the heat again to a gentle simmer. Cook for 25-30 minutes until the carrots are tender and the whole pot is fragrant with ginger.
Puree the soup thoroughly, either in the pot with a stick blender or in small batches in a conventional blender. Return it to the saucepan and adjust the seasoning with additional salt and pepper if necessary.
Ladle the soup into serving bowls and garnish with the toasted almonds. Serve hot, and refrigerate leftovers within 2 hours toÂ maintain food safety.