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Red Root Ginger Soup...


Today is Tuesday. On Sunday, I braved the wind and rain at the Rock The Green Festival at Veterans Park in Milwaukee, right along Lake Michigan. Long story short, hello cold and flu...

Whenever I am sick, my choice of miracle-cure-all-healing-power soup {I'm convinced that soup = antibiotics...} is a carrot ginger soup from Trader Joe's. For some reason, my tastes have changed a bit since my last illness, and today, I am craving a stew full of random produce items... 

{no specific taste in particular, just a medley of of everything in aisle 1...} 




Red Root Ginger Soup

Chef's note: '...broccoli, cauliflower, peas, carrots, tomatoes, potatoes, corn…you can do this with anything. You can also use anything for the liquid: milk, veggie broth, beef broth, wine (well, not ALL wine, just some wine). And you can add anything for flavor, garlic, onion, ginger, herbs, cheese. If you don’t have an immersion blender, you need one. For real.'

  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 a butternut squash (~1.5) lbs, peeled and cubed
  • 5 carrots, peeled and chopped
  • 1 beet, peeled and cubed
  • 1 T olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1, 1.5″ knob of ginger, peeled and minced
  • 4 c. low-sodium chicken broth
  • Juice of half a lemon
Preparation

  • Heat the oven to 400°F
  • Dice your veggies of choice into cubes of approximately the same size (mine were about 3/4″). Coat with olive oil, salt and pepper and roast until very soft. Time will vary depending on the veggie and the size; mine roasted for 45 min.
  • Meanwhile, heat the olive oil in a large pot over medium heat
  • Saute the onion and garlic until soft and then add the ginger and continue to cook, ~2 minutes
  • When the veggies are done roasting, add them to the pot and cover with chicken broth
  • Bring the pot to a boil, then reduce to a simmer and cook ~20 min
  • Using an immersion blender, blend the soup until smooth. Or, use a blender to puree the soup in batches
  • Add the lemon juice and season with salt and pepper to taste
{recipe/photos via offallytasty}

enjoy...


3 comments:

lamina said...

nowadays the weather is hot in turkey, but a few weeks later, ı think ıt will be cold and rainy, ı will try to make this soup, thank u :)

http://laminapropria.blogspot.com

rachel said...

YUMMY

roha said...

yuuummyyy, that looks delicious!!
thanks for your comment. it's actually a very old watch from my mum and it's brown leather (more light-brown-redish, like you said). i think you could get something like that on a flea market (maybe).

ah and by the way, you can win a GIVE-AWAY on my blog now. check it out, it's really cute :)
http://rohafashion.blogspot.com/2011/09/give-it-away.html

xx romi

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