Carrot Ginger Soup with Rosemary Sourdough Grilled Cheese

latte bowls here - love the matte black

This is our VERY favorite cozy, feel good soup. The grilled cheese takes it from nourishing to absolute comfort food!! I shared this recipe years ago and still have people that message me to find it because it’s just that good. Let me know if you make it! It’s also SO beautiful. Love the bright orange color. XO - Les

This soup is the perfect recipe to make on a Sunday. Put on Folklore and enjoy the process. Your entire house will smell amazing. It makes a pretty good batch too so it's also great for entertaining or meal prepping for the week!

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 use an immersion blender (like this one). Season with salt and pepper to taste. I also have a deep love for Jacobsen Salt Rosemary salt thanks to our Portlandian family! Serve hot or cold.

Rosemary Sourdough Grilled Cheese

This one’s a bit of a cheat but MAN it’s SO GOOD. We get the rosemary sourdough from the Whole Food’s bakery. Sam will heat up the cast iron with lots of butter and olive oil and a little rosemary salt. I like aged sharp cheddar. Perfection!

Happy fall cooking! Sending you all so much love!