Linda’s Carrot Ginger Soup

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.  

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