Crockpot Carrot Ginger Soup

Healthy and Delicious!

This recipe for carrot ginger soup is hearty, but it is surprisingly very low in calories and fat. And, it is loaded with good stuff.

It is so easy to make. First, I saute my onions, garlic, and leeks in Grammy’s skillet. The extra step of sauteing them as opposed to tossing everything right into the stock pot adds flavor. Cast iron skillets are a cinch to clean (a rinse with hot water will do it if the pan has been properly cured), so it is worth the extra step. I serve it with peasant bread or popovers (recipe to follow, courtesy of Ina Garten, my hero, who does no wrong.)

Crockpot Carrot Ginger Soup

What you need:

2 tbs olive oil,
31/2 lb sliced carrots
One large onion chopped
One leek chopped
Three stalks celery chopped
Three cloves of garlic, minced
2tbs of freshly grated ginger
One tbs salt
One tsp pepper
Two tsp nutmeg
8 cups of chicken stock (you can substitute vegetable stock

What to do:

Drizzle 1 tbs olive oil into the bottom of the crockpot

Heat 2 tbs of olive oil in a dutch oven or saute pan (or cast iron skillet- my go to) and cook the onions and leeks until tender (about five minutes.) Add the garlic and cook another minute.

Put the onion, leek, and garlic mixture along with all the other ingredients into a crock pot and cook on high for 4.5 hours.

Blend in batches with a blender or an emersion blender until smooth

Serve with a dollop of sour cream or non-fat Greek yogurt.

For the Popovers: Ina Garten

Ingredients

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
Three extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Directions

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.