This soup couldn’t be easier to make. Sauté a few veggies, then purée it all. But it’s so delicious. And who can’t use a major shot of vitamin A in January? It’s very easy to make a vegan version of this. It’s naturally gluten-free. This was the soup that my cooking class really gobbled up. The ginger is bold but complements the sweetness of the carrots. Topped, especially with the dill, this dish is bursting with flavor.
Makes 4 meal-sized servings
- 3 Tbsp. butter or coconut oil
- 1 1/2 pounds (6-7 large) carrots, peeled and sliced thin
- 2 cups sweet onion, diced
- 3 tsp. fresh ginger, minced
- 3 tsp. minced garlic
- 1 tsp. fine sea salt
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 3 large strips of zest from an orange
- 1 tsp. freshly ground pepper
- Chopped chives, parsley or dill for garnish
- Melt the butter in a soup pot over medium heat.
- Add in carrots, onion, ginger and garlic, stirring occasionally, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle salt over the carrots and onions as they cook.
- Add the stock and water plus the strips of orange zest. Bring to a simmer, cover and cook until the carrots soften, about 20 minutes.
- Remove the strips of orange zest and discard.
- Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid to keep from getting scalded.
- Add more salt to taste, as well as ground pepper. Garnish with chopped chives, parsley or dill. Can be served hot or room temperature.