September 22nd marks the first day of autumn! It’s time to take your jackets and sweaters out of the closet. The days are a little chillier and the nights will be longer. This is the perfect time of the year to enjoy a nice, warm and hearty soup!
Now that the kids are back in school and summer vacations are over, time with family is precious. Soup is easy to prepare and doesn’t take long to make so it’s a great option if you want to spend less time in the kitchen. It’s an undeniably comforting meal that’s suitable for a great lunch or family dinner!
This Cuisinart Original Carrot and Ginger Soup recipe is a perfect first fall soup for the family. It’s not only creamy and aromatic but it tastes amazing! It can also be a great substitute for tomato soup. Try it for a pleasant surprise next time you’re serving sandwiches!
Carrot and Ginger Soup
Makes 4 Cups
2 tablespoons unsalted butter or olive oil
1 small onion (about 3 ounces) peeled and chopped
1/2 ounce ginger, peeled and finely chopped
1 garlic clove, finely chopped
1 pound carrots, peeled and cut into 1-inch slices
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
pinch freshly ground nutmeg
1 thyme sprig
1/2 teaspoon kosher salt
4 cups chicken broth, low-sodium
Put the butter or oil into a 6-quart saucepan set over medium heat. Once heated, stir in the onion, ginger and garlic and allow to sauté gently. Add the carrots, cinnamon, allspice, nutmeg, thyme and salt. Stir to coat ingredients well and allow to heat through. Add the chicken broth. Increase heat and bring to a boil. Once soup comes to a boil, reduce the heat so that it is barely simmering. Cover and simmer until the carrots become tender, about 50 to 60 minutes. Once tender, separate the solids from liquids. Put about half of the broth and half of the solids into the blender jar. Run on Low for about 10 seconds and then switch speed to High to blend thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients. Taste and adjust seasoning accordingly.