I prefer using more ginger, than less ginger. The ginger gives heat, flavor and an immune system boost. Play with this recipe by adding apple, rutabaga or turnips.
: phoebe's pure food
: vegan, healthy, soup, main dish
Serves: 8-10 servings
Ingredients
1 tablespoon olive oil
1 cup chopped onions
2 tablespoons chopped garlic
1 - 2 ounces fresh ginger, peeled and chopped
3 cups chopped carrots
½ cup dry rice
5 cups vegetable broth
Salt, to taste
Pepper, to taste
4 tablespoons chopped fresh dill
Instructions
In a 3-quart pan, sauté the onions in olive oil over medium-low heat. Cook and stir the onions until they become tender; add the garlic, ginger, carrots, rice, and broth. Bring to a gentle boil, reduce to a simmer and cook until the carrots and rice are tender.
Using a stick blender, puree the soup until smooth. If using a blender or processor allow to slightly cool and puree in small batches.
Add salt and pepper to taste. Garnish with chopped dill.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/carrot-ginger-dill-soup/