Carrot Ginger Soup

I recently busted out my Magic Bullet, and I forgot how great this thing is.  Consequently, I  saw a recipe for blended Carrot Ginger Soup while browsing through a Health magazine, so I thought I’d try it.  It was a great, flavorful side dish for veggie burgers.  It would also make a great starter for my next dinner party.

Carrot Ginger Soup

• 8 small carrots (or one pound of carrots)
• 1/2 tablespoon ground ginger
• 1 large garlic clove
• 1/4 teaspoon crushed red pepper, plus additional for a garnish
• 1/2 teaspoon sea salt
• 4 cups water
• 2 teaspoons fresh lemon juice

Begin, by boiling the carrots, ginger, garlic, crushed red pepper and salt in the four cups of water until the carrots are tender.  Then, add the contents of the sauce pan to a blender (or Magic Bullet), and puree until smooth.  Add to a large bowl, stir in the lemon juice and serve hot.

It’s got so much flavor that I would recommend keeping the portions small.