These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Carrot Ginger Soup
From Statesboro Market2Go
<p>A smooth and flavorful vegan soup recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: https://meaningfuleats.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
2 pounds
Carrots (chopped into small pieces)
1 cup
Sweet onion (chopped)
2 cloves
Garlic (minced)
1 tablespoon
Ginger (peeled & grated)
4 cups
Vegetable stock
4 sprigs
fresh thyme leaves (stems removed)
4 tablespoons
Olive oil (divided)
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
Step by Step Instructions
- Preheat oven to 400 degrees. Toss the carrot pieces with 2 tablespoons of olive oil, the salt, and the pepper. Roast for 25 to 30 minutes.
- Heat 2 tablespoons of olive oil in a pot over medium-high heat. Saute the onion for 4 to 5 minutes. Add the garlic & ginger and cook for 30 seconds.
- Add the vegetable stock, thyme leaves, and carrots to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes.
- Puree the soup in a blender until it reaches a desired consistency. Season to taste and serve.