Directions:
Prepare the ginger:
Peel the ginger and slice it thinly. If you prefer a milder flavor, simmer the slices in water for 5 minutes, then drain before using.
Sauté the vegetables:
Heat the olive oil in a large pot over medium heat. Add the onions and carrots. Cook until softened and fragrant.
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Add the ginger:
Add the sliced ginger and sauté for 2–3 minutes, just until aromatic. Avoid browning it to preserve its active compounds.
Add potatoes and broth:
Add the cubed potatoes to the pot, then pour in the broth. Stir well and let everything simmer gently for 20–25 minutes, until the vegetables are completely tender.
Blend the soup:
Use an immersion blender to purée the mixture until smooth and creamy. Adjust the texture by adding extra broth if needed.
Season and serve:
Add salt and pepper to taste. Finish with a splash of lemon juice or a hint of turmeric if desired. Serve hot, with toasted bread or a drizzle of olive oil.
Benefits:
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