Carrot Ginger Soup

carrot-soup-aI saw many recipes for this soup- many complex ones.  But you know how I like it- simple yet delicious! So here is the tried and tested- fool proof way to get it done.

Ingredients:

  • 3 Tbsp unsalted butter
  • 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
  • 2 cups chopped white or yellow onion
  • Salt
  • 1 teaspoon minced ginger
  • 2 cups vegetable stock
  • 2 cups water
  • 3 large strips of zest from an orange
  • Chopped chives or thyme for garnish

Directions:

1. Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2.Add the stock and water and the ginger  the strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes

3.  Pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste.  (You will need more salt if you are using homemade unsalted stock or unsalted butter.)

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