There is a booth at the farmers market that has the best carrots I’ve ever tasted. I buy a bunch of them each week. Last weekend, they had a bulk bag of them, and I picked one up, determined to do something with them. I had seen carrot soup on menus before, but never felt terribly enthusiastic about it. But then I came across this recipe for carrot-ginger soup.
Carrot soup on its own has always sounded bland, but the ginger in this recipe really made it interesting. It was flavorful in a way I didn’t expect, and I enjoyed it for lunch for a few days after I made it. The best part is that it was pretty easy to make, too, as long as you’ve got some time to devote to the simmering process. As usual, I used my immersion blender for this, and it worked perfectly. I’d highly recommend using one if you have one in your kitchen.
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Parsley sprigs, for garnish
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Using an immersion blender, blend the soup until smooth. Serve soup with a dollop of sour cream and a sprig of parsley.