I used to HATE cooked carrots. Actually…I still do. This renewed hatred is because at prom last year we had vanilla infused carrots…what…Well, yeah, I hate them unless the cooked carrots in question are in soup form. More specificially, carrot ginger soup form. It sounds absolutely gross, I realize. But after making it a couple of times, I’ve decided to give it quite the honor: my favorite soup. Yes, it beats a creamy potato, comforting chicken noodle, and hearty tomato! It’s savory with just the right tinge of sweetness and, coupled with ginger, it’s a flavor explosion. Also, with 5 ingredients (including salt and pepper) no one will believe it’s SO easy and delicious.
1 lb carrots
Recipe (Makes 4 small bowls)
1 lb carrots, peeled and cut into pieces
24 oz chicken broth
3 tbsp grated ginger
1 large onion
Over medium-low heat, sautee the onions and ginger together until fragrant 5-7 minutes
After fragrant, add the carrot and sautee for about 3 minutes
Add chicken broth
Bring to a boil, then simmer until soft (about 25 min.)
Mix well with your handy dandy immersion blender
Salt, pepper, and presto! It’s done!
Oh! If you’d like, swirl some sour cream on top for presentation. Fill about a tablespoons worth of sour cream in a ziploc baggie, cut a teeny tiny hole and swirl away!
**If you don’t have an immersion blender, transfer the mixture into a regular blender, works just as well 🙂