This was one the soups that I had made when my hubby was training for a bike marathon. This is his fourth year of the marathon (organized for MS fund raising) completed successfully. I have been making soups regularly for dinner these days since we go for light dinners most of the days. This is a different kind of soup if you are bored with the regular tomato-based soups. The combination of the carrot and ginger is very good and warming, especially on cold winter nights. The preparation of this soup hardly takes any time at all and they pair well with any kind of crusty breads.
- Carrots, 3, large, peeled and cut into medium-size cubes.
- Ginger, a small piece about the size of an almond, peeled and cubed.
- Bay leaves, 2.
- Chopped fresh parsley, 1 tablespoon.
- Fennel powder, 1 teaspoon.
- Vegetable or chicken bouillon cube, 1. I have used the organic, MSG-free cube from Sprouts. You can find similar kinds of these in any organic grocery stores.
- Salt and pepper as per taste.
Microwave or boil the carrots and the ginger together with enough water until they are tender and blend them into a smooth puree once cooled. Now add this puree along with 4 cups of water (2 cups of chicken or vegetable stock and 2 cups of water can also be used here instead), bay leaves, fennel powder, bouillon cube, salt and pepper and let it simmer for 12 to 15 minutes under low flame until the soup thickens a little. Remove the bay leaves and garnish with chopped parsley and serve hot with any of breads.