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Carrot Ginger Soup

With the weather being kinda fickle, I find myself craving soups more & more, so expect a lot of soup recipes on the blog in the near future.  I’ve never made this soup, so here goes…

2 tablespoons  butter
2 onions, peeled and chopped
Half a head of garlic, peeled & chopped
8 cups chicken broth
3 pounds carrots, peeled and sliced
3 tablespoons grated fresh ginger
3 bay leaves
Salt and white pepper(to taste)
Red pepper flakes (optional)
1 cup heavy cream (optional)

Melt butter in a large stock or soup pot.  Add onions, garlic & ginger & reduce heat to low.  Stirring often, saute the vegetables over low for about 10 minutes or until the onions are translucent.

Add carrots, stock, bay leaves & salt, pepper & red pepper flakes.  Bring the liquid to a rolling boil, then reduce to low & cover.  Let simmer for 45-60 minutes or until the carrots are soft.

Using an immersion blender or blender, whip the mixture until smooth, adding in the heavy cream slowly (if desired). If using a blender, let the soup cool slightly beforehand.

Serve in a bowl topped with whipping cream & chives.

This soup also freezes very well, so you can always have some around if you need it.


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