Carrot and Ginger Soup

What you'll need

  • 2 tablespoons butter
  • 3/4 pounds carrots, peeled and roughly chopped (I used baby carrots. Sweeter. More convenient.)
  • 1 unit medium onion, roughly diced
  • 1 unit two-inch piece of ginger, peeled and chopped
  • 1/2 teaspoons fresh thyme leaves (7-10 short sprigs)
  • 1/8 teaspoon salt
  • 3 cups chicken broth
  • 1 tablespoon chopped parsley, for garnish
  1. Melt the butter in a largish soup pot over medium-high heat. (Be careful not to let the butter brown.) Add the onion, carrots, and ginger.
  2. Stir in the thyme leaves and salt. Sauté for a few minutes, until the veggies begin to soften, about 5 to 6 minutes.
  3. Pour the broth in, and bring to a boil.
  4. Reduce the heat to medium and simmer until the vegetables are completely cooked, roughly another 15 minutes.
  5. Pour the soup into a blender and give it a whirl.
  6. Once blended, pour into bowls and top with the parsley.

Submitted by: Liz