Honey Glazed Carrot and Ginger Soup

It’s that’s time of the year when spring is just around the corner yet it’s still cold enough to enjoy a big bowl of warm winter soup. This spin on carrot soup gives an extra warming feeling in the belly with its addition of honey and ginger, not to mention both of these ingredients are healthy and can help boost immunity; perfect during cold and flu season. Check out this easy and delicious winter soup recipe and don’t forget to try the artisan bread recipe below, it pairs perfectly with this soup.

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Honey Glazed Carrot and Ginger Soup Recipe

Ingredients:

• 1 large onion, diced
• 4 large carrots, peeled and diced
• 2 tablespoons of grated ginger
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 4 cups of vegetable broth
• 1 cup of water
• 2 tablespoons of honey
• Salt and pepper to taste
• Greek yogurt or sour cream for serving (optional)
• Fresh cilantro leaves for serving (optional)

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Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, carrots, ginger, and garlic and sauté for 5-7 minutes, until the vegetables are soft and fragrant.
3. Add the vegetable broth, water, and honey to the pot.
4. Stir to combine and bring the soup to a boil.
5. Reduce the heat to low, cover the pot and let the soup simmer for 20-25 minutes, or until the carrots are tender.
6. Remove the soup from the heat and let it cool slightly.
7. Using an immersion blender, blend the soup until it is smooth and creamy.
8. If the soup is too thick, add more water to reach your desired consistency.
9. Season the soup with salt and pepper to taste.
10. Serve the soup with a dollop of Greek yogurt or sour cream and a sprinkle of fresh cilantro leaves, if desired.

What to do with Leftover soup

Carrot and ginger soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm the soup in a pot on the stove or in the microwave.

This soup can be froze but it may separate when thawed best to eat fresh or leave out any dairy before freezing.

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Easy Artisan No Knead bread

Ingredients

• 3 1/4 cup all purpose flour
• 1 ½ – 2 tsp kosher sea salt
• 1/2 tsp active dry yeast
• 1 1/2 cup warm water

Instructions

• Whisk the flour, salt and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.
• Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
• When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
• Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust dough with flour, cover it with plastic wrap and allow it to rest for 15 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 2 ½ inches long and about 1/4″ deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.
• Carefully remove Dutch oven from the oven. Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf bread to a cooling rack Allow it to cool for at least 30 minutes before slicing.
• NOTES
• If you don’t have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have (like a round baker or casserole dish), just cover it with foil.
• You can easily add whatever mix-in you like. We’ve tried, herbs & garlic, dried fruit & chopped toasted nuts, and even cheese! Just add them in step 1. I like to adjust the salt according to my mix-ins.
• USE COARSE KOSHER SEA SALT, do not table salt!!
• For really crunchy loaf, allow the loaf to “cool” for 30 minutes on the rack of a partially open (and OFF) oven, just like you would a cheesecake. Remove & slice!

Thank you so much for reading my post. If you like winter soup recipes be sure to try my favourite Italian Minestrone soup recipe. I also included preserving instructions for us home canners.

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This post may have included affiliate links. Bread recipe original link https://lifemadesimplebakes.com/4-ingredient-no-knead-artisan-bread/#wprm-recipe-container-31266