Ginger Carrot Soup Recipe

The inspiration and to idea for this soup goes to Lisa from Allergy-Free Vintage Cookery, the author of a really awesome blog with a boat load of recipes that are amazing for people on a restricted diet, and many of them can be made pretty frugally. I really love her blog and wanted to give a shout out to her and thank her for all her terrific ideas, and share with you a recipe that I made that is a take off of her Spunky Ginger Carrot Soup.
This recipe is pretty versatile, and is, as my sister Kelly calls it, a bare pantry recipe, as it entails very minimal ingredients, ones that people generally have in the house, and all frugal ingredients.

Ginger Carrot Soup Recipe

Ingredients:
~20 cups of chicken broth (I used broth left over from cooking my chicken gizzards; you can use broth made from chicken carcasses or drippings, or use veggie or beef broth.)
2 lbs carrots
1.5 inch piece of ginger, peeled and sliced (or equivalent amount of dried ginger)
1 large onion
Salt to taste

Instructions:
1. Combine all ingredients. Bring to a boil. If you chop the carrots and onions first, it'll cook faster, but it isn't necessary.

2. When all the ingredients are soft, whiz with your blender stick or in a blender.

3. Add salt to taste.

Enjoy!

See- so easy, so simple! But at the same time, oh so yummy!

Do you ever make ginger carrot soup? Do you add any more ingredients or is it also as simple as this? What is your "bare pantry supper", what you make when your pantry is empty and you desperately need to go grocery shopping?

Linking up to Simple Lives Thursday, Frugal Friday, Freaky Friday, Fresh Bites Friday