Carrots + Ginger | nicknames + yummy soup

My entire life my hair has been a major defining feature for me. For the longest time, I tried to hide the red, desperately avoiding the teasing remarks and legitimate name-calling…there was a boy who actually called me “carrots,” á la Anne of Green Gables! Now, apparently, us redheads are now referred to as “gingers” even though I had never been called that before I turned 30. I don’t hate this term, but honestly, I don’t love it. I’ll take “carrots” any day.

Anyway, I’ve learned to embrace the red and now I am at peace with it…dare  I say, I love it!

And of course, throughout my childhood was told that the more carrots I ate, the more red (orange) my hair would be…you can imagine the lengths I went to avoid carrots… NO more!

Last night we made THE BEST carrot ginger soup! Because I know so many of you have always dyed 😉 to have red hair, here’s how you make it:

1 tablespoon oil (I used grapeseed)

4 medium onions, sliced

6 cups vegetable stock

8 large carrots, roughly cut in evenly sized pieces

2 teaspoons salt

1/4 teaspoon freshly ground white pepper

“Heat the oil in a large sauce pot over low heat, and sauté the onions until they are translucent. Cut the peeled ginger into 1-inch slices and then roughly    chop. Add the chopped ginger to the onions, and sauté for an additional 2 minutes. Increase heat. Add the stock and carrots. Simmer over medium heat until the carrots are tender. Season with the salt and pepper. Purée.”

That’s it! It takes no time, is super good for you and is seriously the perfect soup for autumn. I’m making more tonight!

(I realize that the carrots do not make my hair a deeper shade of orange, but it can’t hurt right?)



Recipe from The Whole Foods Market Cookbook


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