Carrot Soup

While Easter is the perfect time for carrot soup, it's really delicious any time of the year. Carrots are always available and inexpensive, so give this soup a try anytime you are looking for something new.

It's a great 'make ahead' dish as it stores well refrigerated for several days. For a holiday like Easter, having a course prepared in advance is always a good idea for the busy host/hostess. 

Note that you will loose a good bit of weight after you peel and cut the ends off of the carrots. You will need at least 1 pound 8 ounces of carrots before cleaning. Weigh them after cleaning to insure you have at least one pound of carrots for cooking. A little extra is also fine. 

Ingredients (serves 3-4)

2 tablespoons unsalted butter
1 medium onion, finely chopped
1-2 tablespoons grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
1 teaspoon sugar
1 pounds carrots

   after peeling and slicing 1/4 inch thick
2 3/4 cups chicken or vegetable stock
1/4 teaspoon baking soda
1 teaspoon cider vinegar

Instructions

Peel and chop the vegetables as noted above. Melt butter in large saucepan over medium heat. Add onions, ginger, garlic, 1 teaspoon salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.

Increase heat to high; add carrots, chicken/vegetable stock and baking soda and bring to low boil. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 30-40 minutes.

Process soup in blender until smooth and completely pureed. Return soup to clean pot and stir in vinegar. If thicker than you desire, stir in stock or cream. 

Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives or green onion tops, croutons and/or a dollop of sour cream.