Carrot Ginger Soup
This seasonal, carrot ginger soup is good for the belly and soul.
- 1/2 cup canola oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup fresh ginger, peeled & minced
- 5 large carrots (about 2 lbs.), peeled and thinly sliced
- Zest of 1 lemon
- 4 cups unsalted vegetable stock, plus more if needed
- Salt & pepper, as needed
Heat the oil in a large saucepan over medium low heat until it shimmers slightly. Add the onion, garlic and ginger and sauté until soft and translucent, about 5 minutes.
Add the carrots and lemon zest and cook, stirring occasionally, until the carrots begin to soften.
Add the stock and bring to a simmer. Stir in the salt and adjust the heat as needed to maintain a low simmer. Cook, uncovered, until the carrots are tender, about 15- 20 minutes. Remove from the heat and allow it to cool for about 10 minutes.
Transfer the soup in batches to a blender or food processor and process to a smooth purée, or use an immersion blender in the pan. Return to the saucepan over low heat, and stir in the salt and pepper.
Taste and adjust the seasoning if necessary. Ladle the soup into bowls and serve garnished with a dollop of crème fraiche or sour cream and a sprinkling of fresh herbs (or use your carrot tops instead for no-waste alternative).