Carrot Ginger Soup

Years ago I went on a carrot kick. Someone had given me a champion juicer and I set off to consume my weight in carrot juice over the next month.

Remember when your biology teacher told you that your skin would turn orange if you ate a lot of carrots? She was right!

When I went in for my physical my doctor looked at me with alarm; he thought I was jaundiced. Fortunately, it was just all that beta carotene from the carrots. No harm, no foul.

Sometimes the most nourishing foods are also the most simple and easy to make. This carrot ginger soup is just that. All you need are carrots, onions, butter, a little ginger, a few strips of orange peel, some stock, water, and salt. The soup comes together in less than an hour, prep included. Lovely.

Carrot Ginger Soup Recipe

I think this soup works best when it is puréed until perfectly smooth. This is best achieved using an upright blender. If you use an immersion blender, just keep working at it until the soup is as smooth as you can make it.

We use chicken stock in this recipe, but you can easily use vegetable stock for a vegetarian option.

Ingredients

• 3 Tbsp unsalted butter
• 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
• 2 cups chopped white or yellow onion
• Salt
• 1 teaspoon minced ginger
• 2 cups chicken stock or vegetable stock
• 2 cups water
• 3 large strips of zest from an orange
• Chopped chives, parsley, dill or fennel for garnish

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