Carrot Ginger Soup

By GratefulSea

This recipe comes from a great food blog, Scrambled Henfruit. Check it out at scrambledhenfruit.blogspot.com

Ingredients

• 1 Tablespoon butter
• 1 Tablespoon coconut oil
• 2 lbs. carrots, peeled and coarsely chopped (the smaller you chop them, the quicker they cook)
• 1 large sweet onion, chopped
• 3 cloves garlic, smashed
• 1 teaspoon curry powder
• a few sprigs of thyme
• 1/2 teaspoon Kosher salt (or to taste)
• 2 tablespoons minced or grated ginger (If you freeze your ginger root, then it's really easy to grate with a microplane grater.)
• 1 quart chicken broth (or vegetable broth)
• freshly ground black pepper to taste

Details

Adapted from scrambledhenfruit.blogspot.com

Preparation

Step 1

Gently saute onion and garlic in the butter and oil. Add carrots, thyme, ginger, curry powder, salt and chicken broth.

Simmer (covered) until carrots are tender. The length of time this takes varies, depending on your carrots and how large your carrot chunks are.

Remove sprigs of thyme and blend with an immersion or regular blender. (My immersion blender leaves the soup with a little more texture, and the regular blender makes it silky smooth. Be very careful with hot soup in a regular blender. Leave the vent lid open!)

Season to taste with freshly ground pepper.