The ginger in this soup gives it a nice little kick. Though we suggest serving it hot, it can also be nice ice-cold on a hot summer day.
Carrot Ginger Soup
(Makes 2 ½ quarts, about 6 servings)
- 4 tablespoons (½ stick) butter
- 2 pounds carrots, cut into large dice (about 4 cups)
- 2 cups diced onions (medium dice)
- ¼ cup (about 2 ounces) peeled and sliced fresh ginger
- 6 springs fresh thyme, tied in a bundle with kitchen twine
- 2 teaspoons salt
- ¾ teaspoon freshly ground white pepper
- 6 cups water
- Sour cream, for garnish (optional)
- Melt butter in 6-quart (or larger) soup pot over high heat. Add carrots, onions, ginger, thyme bundle, salt, and white pepper, and cook for 2 minutes. Then add water, cover pot, and bring to boil. Remove cover, reduce heat to medium low, and simmer for 15 minutes.
- Remove pot from heat, and remove thyme bundle. Blend soup until it is completely smooth, using an immersion blender or in three batches in a blender.*
- Transfer pureed soup to 4-quart pot or other serving dish. Stir to combine, and adjust seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.
*Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
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