Carrot-Ginger Soup

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• Ready In: 10 mins
• Serves: 5
• Yields: 5 5

Ingredients

• 2  tablespoons unsalted butter
• 2  onions, chopped fine
• 1⁄4 cup  minced crystallized ginger
• 1  tablespoon  grated fresh ginger
• 2  garlic cloves, peeled and smashed
•  salt and pepper
• 1  teaspoon sugar
• 2  lbs carrots, peeled and sliced 1/4 inch thick
• 4  cups water
• 1 1⁄2 cups carrot juice
• 2  sprigs fresh thyme
• 1⁄2 teaspoon baking soda
• 1  tablespoon cider vinegar
•  chopped chives
•  sour cream

Directions

1. 1. Melt butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
2. 2. Increase heat to high; add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
3. 3. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream.