Carrot Ginger Soup

This soup is just as filling as it is beautiful. It is easily served for lunch with a salad on the side or for dinner with bread. It only has a few ingredients and is a great way to use up a lot of carrots. Enjoy warm or chilled.

• 3 tbsp olive oil
• 1 onion, chopped
• 1/3 cup ginger (a knob about the size or a thumb), peeled and minced, less depending on taste preference
• 3 cloves garlic, minced
• 6 cups vegetable or chicken stock
• 1 ½ pound carrots, peeled and cut into chunks
• Salt and Pepper
• Yogurt or sour cream for garnishing, optional

1. Heat olive oil in a large stock pot over medium heat. Add onion, ginger, and garlic. Sautee for 5-10 minutes, until onions are translucent. Continue stirring to make sure garlic does not burn.
2. Add stock and carrots, bring to a boil. Reduce heat and simmer uncovered until the carrots are tender, about 30 minutes.
3. Puree soup with an immersion blender or in batches in a blender or food processor. Season with salt and pepper.
4. Serve immediately, keep in the fridge for 3 days, or freeze. Enjoy!
Note* - Ginger can be frozen whole and used this way. It is easily peeled while frozen, too! A little bit goes a long way.

Recipe adapted from []