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Serves: 4, Prep time: 15 minutes, Cook time: 30 minutes
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Ingredients:
2 tablespoons butter
1/2 cup chopped yellow onion
6 Tbsp. fresh ginger, peeled & chopped
3 cups vegetable stock
4 cups carrots, peeled and diced
Melt the butter in heavy Dutch oven or soup pot over medium heat. Add the onion and ginger and cook, stirring often, until onions are translucent (4 to 5 minutes). Add carrots and vegetable stock. Cover, lower heat, and simmer until carrots are tender, about 30 minutes.
Working in batches, puree the mixture in a blender until smooth. If the soup is too pasty, mix in splashes of extra vegetable broth until you achieve the consistency you prefer. If necessary, pour back into the pot to reheat over medium heat.
You may want to serve with a sprinkle of cinnamon on top.
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