Carrot Ginger Soup

My mother always cooked healthy, filling meals that never left you feeling heavy. Always flavorful, my mother’s recipes were never dull. This is one of those recipes. This blended carrot ginger soup is perfect for cooler nights with a slice of crusty bread but that’s the obvious choice. To switch it up, this soup is also delicious served cold for lunch. Make sure to save the recipe for summer meals on the terrace. I always double this recipe.

Ingredients:

2T olive oil
2lbs. carrots, cut into 1 inch chunks
1 medium onion, diced
4c chicken stock 
Salt and pepper
2" piece of fresh ginger, minced

Heat the olive oil, carrots, and onions on a medium-high flame for around 3 minutes, until the onions are soft.

Add the chicken stock, salt, and pepper, and bring the liquid to a boil.

Reduce the flame to low to simmer.

Add the ginger.

Cover the pot and cook until carrots are soft.

Purée in a blender until soup is blended and creamy.

Add water as needed.