Carrot Ginger Soup
Ingredients
- 3 tablespoons butter
- 1 1/2 pounds carrots
- 2 cups chopped white or yellow onion
- Salt
- 1 teaspoon minced ginger
- 2 cups chicken stock vegetable stock
- 2 cups water
- 3 zest zestorange
- Chopped chives Chopped chives
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Instructions
- Melt the butter in a soup pot over medium heat and cook the onions and carrots, 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.
- Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
- It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.
- Purée the soup with a stick blender, or working in small batches, 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.),Garnish with chopped chives, parsley, or fennel fronds.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
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