Carrot and Ginger Soup

Recipe by Tessa Morales
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup butter
  • 2
    medium onions, chopped
  • 2
    tablespoons grated peeled fresh gingerroot
  • 1 12
    lbs carrots, peeled and thinly sliced
  • 6
    cups chicken stock or 6 cups vegetable stock
  • 12
    teaspoon salt
  • 12
    teaspoon black pepper
Advertisement

DIRECTIONS

  • In 4-quart saucepan, melt butter over medium heat.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add gingerroot and cook 2 minutes longer.
  • Add carrots and stock to onions; heat to boiling over high heat.
  • Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
  • (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
  • Salt and pepper to taste.
  • Heat soup over low heat until hot.
  • Ladle into bowls and serve.
  • Use the vegetable stock for vegetarians.
Advertisement