Makes 6 cups
2 pounds carrots, peeled and cut into 1” chunks
1 teaspoon salt
6 cups water or vegetable stock or chicken stock
1 tablespoon butter
1 cup chopped onions
1 tablespoon chopped fresh ginger
Bring carrots, salt and water or stock to a boil.
Melt butter in saucepan, add onions and ginger and saute’ until soft.
Add to pot and cook until carrots are fork tender.
Let the whole works cool a bit then puree’ in a blender or food processor.
If the carrots aren’t sweet enough, add apple or orange juice or a little honey to taste.
You may add cream for a richer soup. Garnish with chives or heavy cream whipped with
a little lemon juice or a dollop of creme fraiche or a drizzle of sour cream thinned with a squeeze of orange juice or a pat of walnut sage butter (see Roasted Winter Vegetable Soup Recipe).
Recipe thanks to Merianne Myers.