Spicy Carrot Ginger Soupers

"My first attempt to make "carrot soup", and I was far from disappointed. It's totally sweet with no added sugars or sweeteners, but spicy from the ginger. Try and you will find yourself excuses at the store for buying 2 extra pounds of baby carrots. And it's cheap, fast, and comforting!"
 
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photo by heartshapedpan photo by heartshapedpan
photo by heartshapedpan
Ready In:
45mins
Ingredients:
12
Yields:
6 bowls
Serves:
6
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ingredients

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directions

  • Chop and prepare all vegetables and put into a bowl. Put garlic and ginger in a small, separate bowl.
  • In large dutch oven heat olive oil until it shimmers. Add vegetables, season with salt and pepper, and cook until tender.
  • Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
  • Add chicken stock, cayenne, parsley, and salt and pepper to taste.
  • Cook until all vegetables are very soft.
  • With an immersion blender, puree soup and re-taste for seasoning. If desired add cream, half-n-half, milk, or otherwise.
  • Heat to a simmer but do not boil if you creamed it.
  • Enjoy.

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