Carrot and Ginger Soup

By Astrid

Ingredients

• 4 tablespoons (1⁄2 stick) butter
• 2 pounds carrots, peeled and cut into large dice (about 4
• cups)
• 2 cups diced onions (medium dice)
• 1⁄4 cup (about 2 ounces) peeled and sliced fresh ginger
• 6 sprigs fresh thyme, tied in a bundle with kitchen twine
• 2 teaspoons salt
• 3⁄4 teaspoon freshly ground white pepper
• 6 cups water
• Sour cream, for garnish (optional)

Details

Servings 6

Preparation

Step 1

1. Melt the butter in a 6-quart (or larger) soup pot over high heat.
Add the carrots, onions, ginger, thyme bundle, salt and white
pepper, and cook for 2 minutes. Then add the water, cover the
pot, and bring to a boil. Remove the cover, reduce the heat to
medium-low, and simmer for 15 minutes or until the carrots
are tender.
2. Remove the pot from the heat, and remove the thyme bundle.
Blend the soup until it is completely smooth, using an immersion
blender or in three batches in a blender (see Note).
3. Transfer the puréed soup to a 4-quart pot or other serving dish.
Stir to combine, and adjust the seasoning to taste. Serve hot,
garnished with a dollop of sour cream if desired.
Note: P lease use caution when blending hot liquids; blend only small
amounts at a time, with the blender