Carrot Ginger Soup

If you are not ready for the heavier meals that come during the fall and winter season, this soup will help transition you into the cooler weather time.

Total Time: 1 Hour, 10 Minutes (Prep - 10 Minutes / Cook - 1 Hour)

Servings: 6

Ingredients

• 2 tablespoons butter

• 1 small onion, diced

• 2 pounds carrots, peeled and cut into 1-inch pieces

• 1-2 garlic cloves, chopped

• 1 tablespoon ginger, peeled and chopped

• 1/2 teaspoon ground turmeric

• 6 cups chicken (or vegetable) broth

• Black pepper and salt to taste

Instructions

1. Heat the butter in a large pot over medium heat. Add the onions and cook for 5 minutes, stirring frequently.

2. Add the carrots, ginger, garlic and turmeric. Cook for 3-5 minutes, stirring frequently.

3. Add the chicken (or vegetable) broth to the pot. Then, raise the heat to high and bring to a boil.

4. Lower the heat to medium and cover the pot. Cook the carrot soup for 45-50 minutes or until the carrot are very tender.

5. Remove pot from the heat. Process the carrot soup with an immersion blender in the pot (or transfer the soup in batches to a food processor or blender). Return to pot and season with black pepper and salt to taste.