CARROT GINGER SOUP

This soup is one of my family's favorites, specifically my husband's. Sam loves him some carrot ginger. We've all been a bit under the weather and this spicy and creamy soup has been the perfect remedy. If you're feeling really indulgent... it goes incredibly well with a little rosemary sourdough grilled cheese. My favorite way to make a grilled cheese is in a cast iron skillet with a little butter and garlic salt and really sharp cheddar.
This soup is the perfect recipe to make on a sunday. Put on some lovely music and enjoy the process. Your entire house will surely smell amazing. It makes a pretty good batch too so it's also great for entertaining. Happy souping!

Carrot Ginger Soup
slightly adapted from this recipe
You will need:

6 T (3/4 stick) unsalted butter

1 large yellow onion, chopped

1/4 C finely chopped ginger root

3 cloves garlic, minced

6 C chicken stock

1 1/2 lb. carrots, peeled, cut into 1/2" pieces

1 granny smith apple, chopped

4 celery stalks, chopped

Salt & ground pepper

Method:

Melt butter in large stock pot over medium heat. Add onion, ginger, celery, apple and garlic; saute for 15-20 minutes.

Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.

Puree the soup in a blender or processor (fitted with steel blade). Season with salt and pepper to taste. Serve hot or cold.

Speaking of carrots... check out my carrot cake recipe that I created for the fabulous Handmade Charlotte!

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