Carrot Ginger Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound carrots, peeled and chopped
2 garlic cloves, minced
2 sprigs thyme, removed from stem and chopped (about 1 tablespoon)
5 cups chicken or vegetable stock
1 1/2 tablespoons fresh ginger (about 2 inches), finely chopped
heavy cream, to serve
chives, for garnish
In a large Dutch oven or sauce pot over medium-low heat, sauté the onions until translucent. Stirring frequently for about 10 minutes.
Add the garlic, ginger and thyme. Cook for about 30 seconds.
Add the carrots and about 2 cups of the stock.
Increase the heat to medium-high and bring the mixture to a gentle boil.
Reduce the heat to low.
Cover the pot and let it simmer for about 20 minutes or until the carrots are completely cooked through.
Use an immersion blender or a blender (in batches) to puree the soup until smooth.
Add the remaining 3 cups of stock and cook until the soup is completely heated through, about 10 minutes or so.
Season with salt and pepper.
Drizzle individual servings with heavy cream. Garnish with chives.
There are not a lot of ingredients in this soup but it’s packed with flavor. Carrots are surprisingly sweet and delicious in a soup. They really don’t need much. I’m thrilled to have such a healthy and easy recipe to add to the dinner recipe rotation.