Beth's Favorite Carrot Ginger Soup

By Steve-3

Amazing and easy!

Ingredients

• 1 onion, peeled and chopped
• 1 tablespoon butter
• 1 1/2 pounds carrots scraped and sliced
• 1 teaspoon fresh ginger, grated
• 1 quart veggie or chicken stock (I use water, and minors)

Preparation

Step 1

Sauté the onion gently in the butter for about five minutes. Don’t let it brown. Then add carrots, ginger, and a little salt. Cover and cook for an additional ten minutes or so. Stir from time to time, do not let veggies brown.

Add the stock or water and bring to a boil. Then simmer gently for about 15 minutes. (Have you ever heard of simmering roughly?) I usually simmer for 20 minutes but make sure carrots are tender.

Puree the soup, and original recipe called for a sieve, but I rarely do that, as Beth doesn’t mind the thickness. In fact she likes it thick (I mean the soup).

Return soup to pan, and then add pepper and salt to taste. I usually only add pepper.