I love ginger. You can double the amount of ginger in this recipe and make me happy. If you're less fond of ginger, you can also reduce from this and let the carrot flavor shine.
- 1 pound carrots
- 2 T butter
- 1 large onion
- About 1 inch fresh ginger for 2 T chopped
- 2 c vegetable broth
- 1 c water
- 1/3 c cream
Peel and mince ginger fine. Dice onion. Peel and slice the carrots into 1/2 inch rounds.
Melt butter in soup pan over medium-low heat. Add onion and cook, stirring occasionally, until onion is clear but not brown, about 5 minutes.
Add ginger and cook another 1 minute.
Add carrots and broth to the pan. Turn heat to medium-high and boil for 20 minutes.
Remove from heat and puree with stick blender, or in batches in standing blender. If the soup is too thick at this point (some water will boil off during cooking), add warm water back to desired thickness.
Stir in cream.
Serve directly or keep for up to 1 week in the refrigerator.
If you have only a few carrots, see recipes for Thai curry vegetables or Veggie-stuffed sloppy joes, or consider making an orange smoothie.