Ginger and carrots….yessss. This soup is simple, healthy and nourishing, and always incredibly delicious.
Serves 4-6
Ingredients
1 large yellow onion, chopped
2 T. olive oil
10-12 large carrots, peeled and chopped
4 c. low sodium vegetable or chicken broth
1 inch knob of fresh ginger root, peeled and finely minced
1 T. fresh thyme leaves, finely minced
salt & pepper to taste
Directions
Warm olive oil in a large saucepan over medium heat. Add onion and sauté about 4-5 minutes until translucent. Increase heat to high, add carrots and enough stock to completely cover the vegetables, and bring to boil. Once boiling, reduce heat to medium-low and simmer until carrots are tender. Remove from heat.
Transfer soup in batches to blender and blend on high until smooth. Place puréed soup back into medium saucepan over medium-low heat, and add freshly minced ginger root and thyme. Stir occasionally for 10 minutes as flavors blend. Remove from heat, season with salt and pepper, and serve immediately.
