This is very easy and forgiving. The recipe is easily halved.
Melt (3) TBS Butter in soup pot.
Peel and chop (6 -7) Large Carrots and add to pot on low/medium heat.
Peel and chop (1-2) Medium Onions and add to pot. (I had a leftover giant Vidalia onion so I used that.)
Continue heating and stirring occasionally until veggies are softening.
Add Ginger (optional if you hate ginger). I used the better part of a squeeze tube of ginger. Chopped pickled ginger works fine as well.
Add (4) cups Chicken or Veggie Stock andbring to a gentle boil.
Puree with immersion blender.
Add seasoning to taste. I used Salt, Orange Extract and Rice Wine Vinegar.
Recommended garnishes are Chives, Parsley, Dill or Fennel.
I liked this soup better, chilled; Steve liked it best hot.
Writing about your own travels?
Steve teaches a self-paced Travel Writing class at Writing Academy: how to find the story in a trip, structure a scene, and make the reader feel like they were there.
Take the Travel Writing class — $19