Plenty of carrots and ginger come together in a silky soup that’s easy to freeze and reheat so it’s always ready for a quickie lunch or dinner.
5 carrots, chopped
4 cups chicken broth or vegetable stock
1 piece ginger, an inch long, peeled
1 small onion (white or yellow), chopped
2 garlic cloves, minced
1/2 cup heavy cream
salt + pepper, to taste
In a pot, heat up olive oil and sauté the chopped onions until tender. Then, we’ll add the fresh garlic. Next, add the 4 cups of chicken or vegetable broth, chopped carrots and ginger and let boil for 20 minutes until carrots are soft. Add all ingredients to a standing blender (I love the Ninja blender) along with 1/2 a cup of heavy cream to make it, well, creamier. Taste and add additional salt and pepper to your liking. Enjoy!