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? 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
Ingredients
- 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
Instructions
- 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.
