Sandy treated me to a delicious birthday lunch at Bluebird Kitchen. One item I selected that cold, blustery day was a carrot ginger soup. It was velvety and sweet, and like I do with anything that I eat and enjoy, I was driven to gorge myself on carrot soup until I could no longer stand the taste. For this task, Fresh From the Vegetarian Slow Cooker did not disappoint. Fresh is by far my favorite slow cooker cookbook. It’s got all kinds of soups, stews and entrees that are extremely fresh and easy. Everything is vegetarian, but you can add meat in here and there if you are so inclined. If using your slow cooker is a priority in your life, you must buy this book. And no, I was not paid to say that.
Carrot Parsnip soup is ridiculously easy to make:
First you cut carrots, parsnip, potatoes and onion into large chunks.
Then you toss them into the slow cooker with cayenne pepper, salt and vegetable stock (I am lazy and use bouillon, it is less expensive than canned stock, and I do not have the time or patience to make homemade stock). I also added in a little ginger, because how can you have carrot soup without ginger?
After cooking for a great long while, I tossed in a few tablespoons of orange juice concentrate and blended it all up to its signature velvety texture with my immersion blender. I got this immersion blender at some random sale for like $10, and it has become one of my absolute favorite kitchen tools. I love making thick veggie soups, and the immersion blender creates the perfect texture without the mess and hassle of transferring back and forth between a blender. Plus, you don’t have to wait for the soup to cool before using the immersion blender, which makes things a lot easier.
Ta da! Delicious soup! I made way more than enough and had plenty to freeze for later. Mr. Beez loved the soup too, and given the bitter snowy days we have had lately, the soup was perfect for warming up.