Silky Carrot Soup with Ginger

Ingredients

• 1 medium whole onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp ginger (minced fresh)
• 1.5 lb carrot (peeled and sliced into 1/4-inch rounds)
• 4 cup vegetable stock
• 1/2 cup cream
• 2 tbsp olive oil
• salt (to taste)
• pepper (to taste)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and ginger, stirring constantly, until fragrant, about 1 minute.

2. 2

   Add the sliced carrots and stir to coat with the oil. Cook for 2 minutes, allowing the carrots to begin releasing their natural sugars.

3. 3

   Pour in the vegetable stock and bring to a gentle simmer over medium-high heat. Reduce heat to medium-low and simmer uncovered until the carrots are completely tender and easily pierced with a fork, about 20 minutes.

4. 4

   Remove the pot from heat and let cool slightly, about 5 minutes. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth and silky, about 1–2 minutes per batch. Return the blended soup to the pot.

5. 5

   Stir in the cream and warm the soup gently over low heat, stirring occasionally, until steaming but not boiling, about 3 minutes. Season with salt and pepper to taste.

6. 6

   Ladle into bowls and serve warm. The soup should be velvety and coat the back of a spoon.

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