Carrot Ginger Soup
(makes 10 cups)
2 medium onions, chopped
1/4 cup extra virgin olive oil
2 2-inch knobs of ginger, peeled and grated
2 lbs baby carrots
2 tablespoons chicken consomme + 6 cups water OR 6 cups chicken/vegetable stock + 2 kosher teaspoons salt
pepper, to taste
Saute onions in olive oil in a large pot over medium-high heat until translucent, about 10 minutes. Add freshly grated ginger to the pot and stir. Add baby carrots and cover with your preferred liquid and seasonings (either water+consomme or stock+salt). Cover and let boil for 1 hour, or until the carrots are fork tender. If you want to make the cooking time less, slice the carrots.
Use an immersion blender, food processor, or blender to puree soup into a velvety delicious soup full of flavor!
|There's only one knob of ginger here because at first I was only using one, but after I tasted the soup during cooking, i decided it needed more ginger so I added another! Feel free to add as much as you can handle!|
|Before being blended|
|Silky smooth Carrot Ginger Soup! Delish!|