Carrot Ginger Soup

It's August 1st and I've come down with a cold. 

On my drive home - in between sneezes and sniffles, I decided I wanted a really spicy soup to clear up my cold.  What better than my favorite, carrot-ginger?

(It's been a while since my last recipe post and so if this is not your thing, simply ignore the post, for the rest of you cooks and food admirers, feel free to enjoy the post or make the soup at home for yourself!)

Carrot Ginger Soup

• 2 tbsp. olive oil
• 1 white onion, diced
• 5 cloves of garlic, diced
• a 2-3 inch long piece of fresh ginger root, peeled and chopped 
• 1 lb. carrots, chopped
• 1 red bell pepper, chopped 
• 3-4 cups of water or vegetable broth
• 1 tsp. ground cinnamon
• 1 tsp. green or red chili powder or red chili flakes, optional
• salt and pepper to taste 

In a medium size saucepan, heat the olive oil over medium-low heat.  Add the onion, garlic and ginger and sauté for about a minute or 2.  Add the carrots, bell pepper, cinnamon and chili powder allowing the vegetables to wilt for about 5 minutes.  Raise heat to high, add water or broth and bring to a boil, once the liquid has boiled, reduce heat to low and simmer for 25-30 minutes. 

Remove from heat and let sit for a few minutes before transferring to a blender or food processor.  BE VERY CAREFUL TO NOT CLOSE THE BLENDER ALL THE WAY AS THE VAPOR PRESSURE WILL CAUSE THE CONTAINER TO EXPLODE AND HOT SOUP WILL FLY EVERYWHERE AND SCALD YOU.  I speak from experience, painful but fun memories...

Blend the soup until all of the carrot, ginger, onion, etc. chunks are smooth and return to the sauce pan and reheat, reboil if you wish.

Soup can be served with a dash of cream on top, some chives, cinnamon, etc.  Delicious on a cold winter's night or if you've got a cold, like I do today. 

carrots from the Farmer's Market, ginger and my well-worn cutting board :)

Carrot-ginger soup, a dash of cream and cinnamon on top - great for a common cold!