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Author Notes: So...once again my trusty whole foods market has lived up to their name. I know in the past I have mentioned my obsession with wf just once or twice...okay, maybe it was a little more than that...okay i give, i give...it was ALOT more than that. Well...what do you want me to say? They deserve the credit. I mean, I go to wf so often the seafood department knows me by my first name...it's actually quite sick. I guess it all began when I started placing special orders over the telephone for my sis' gluten-free tequila lime burger...let me tell you, these cats will go above and beyond to cater to people with food allergies and boy do they knock it out of the part. Anyways, the other day I went in to wf to go to the seafood counter and pick up some smoked alaskan salmon and in the process I ordered some of those burgers for next-day pickup. Well, apparently my trusty seafood guy got a bit distracted and gave me the order that was sitting next to my smoked alaskan salmon ( i thought the package felt a bit heavy). But...no need to fret, he realized it and tracked me down on aisle 8 just to exchange the orders and of course, apologize for the mix-up. Now that is what I call hospitality!!! Okay, so enough about the seafood...let's talk about the homemade soups at wf's. Every day the wf's crew creates a variety of seasonal soups for their daily soup bar. Recently I have become attached to their chicken posole, tortilla, garden vegetable and most of all, carrot ginger soup. Now, I know what you are thinking? Carrots are strictly for crudite platters and for dipping in Hidden Valley Ranch. But let me assure you...they knock this soup out of the park. The carrots give the soup that sweet and nutty taste after being simmered in a flavorful broth along with the half lemony, half spicy and peppery taste of the ginger. Top it off with a bit of fresh cracked black pepper and sea salt and you have yourself a nice bowl of thick, hearty, and robust soup. Of course I had to replicate the recipe after purchasing the soup around five to six times per week...it can get a little expensive. Rest assured I replicated the soup pretty darn well if I may say so myself and couldn't resist adding my own touch...canned pumpkin to the mix, just to give the soup that rich fall flavor that sadly will soon be coming to an end. I hope ya'll enjoy this soup because it has definitely kept me warm and cozy against those freezing fall temperatures. Not to mention carrots make your hair shiny and eyes brighter...well, at least that is what my grandmother has been telling me all these years. Hey, anything to get me to eat my veggies, right?
The soup can be served immediately. I garnish mine with a dollop of greek yogurt and a bit of freshly grated parmesan cheese....so yummy!!!
- 2 tablespoons extra virgin olive oil
- 1 sweet yellow onion, chopped
- 1 small ginger root, peeled and finely diced
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth + 3 c. water
- 1 pound carrots, cut into 1/2 in. chunks
- 1 15 oz. can pumpkin puree
- pinch of curry powder
- salt and pepper, to taste
- Heat olive oil in a large stock pot or dutch oven over medium heat.
- Add onion, ginger, and garlic; saute for 5-10 minutes.
- Add the broth, water, carrots, and pumpkin to the pot and heat until boiling.
- Reduce the heat and simmer uncovered until the carrots are very tender, about 30 minutes.
- Puree the soup in batches using a blender or a food processor.
- Season with curry powder, salt and pepper, to taste.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Carrot Recipe