Carrot Ginger Puree

carrot soup pumpkin soup

  • 1 tbsp. butter
  • 2 large white onion, peeled and chopped
  • 5 cups chicken or vegetable stock (or water)
  • 2 inches ginger, peeled and chopped
  • 8-10 large carrots
  • Fresh parsley, sprig

On a medium high heat, saute onion in butter 3-5 minutes.  Add stock, ginger and carrots.  Cover and cook on medium heat for 10-12 minutes or until carrots are soft.  With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender.  Add puree back to soup.  Garnish with fresh parsley.

  • Julia

    This is now a family favorite, so easy to make..

    • @c3a5e045b09fb716730de682e804df3e:disqus – fantastic! So happy to hear it’s a family favorite.

  • Michelle

    Got about 25 organic carrots from my CSA yesterday, so making this today!

    • @disqus_nktTjgda0b:disqus – holy cow! That’s a 25 carat CSA 🙂