Carrot Ginger Soup
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I love this soup when winter hangs around a little unbearably long! This is one of my favorites, although my kids say it is not exactly theirs. It is somewhat of a bisque and very warming to the soul!
Ingredients:
1 large onion, chopped
1 celery stalk, chopped
1 medium potato, peeled and chopped
51/2 cups peeled, chopped carrots
2 heaping tsp minced fresh ginger root
11/2 quarts vegetable stalk
7 TSP soy milk or whipping cream
a good pinch of grated nutmeg
salt and freshly ground pepper
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| Zingy fresh ginger complements sweet cooked carrots |
Heat the olive oil and add the onion and celery. Cook for 5 minutes, or until soft.
Stir in the potato, carrots, ginger, and stock. Bring to a boil. Lower the heat to low, cover, and simmer for 20 minutes.
Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan. Stir in the soy milk or cream and nutmeg, salt and pepper to taste. Slowly reheat and serve.
This morning my husband read a beautiful story at the breakfast table about a woman who had struggled with a congenital physical disability until she was asked by an elderly man in her church, "What good are you finding in this situation?" His question changed her spiritual journey and gave her a strengthened and deepened faith in God.
If we all asked the question: What good am I finding in this situation? with everything that we do, wouldn't we have a deeper faith and shape every situation to the glory of God? Try asking yourself this question the next time you struggle with what life brings your way. And remember that you are never given anything that you can't handle.
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