Carrot Ginger Soup
Makes 4 servings.
2 tablespoons olive oil
1 onion, thinly sliced
4 large carrots, peeled and sliced (about 1 pound)
1 garlic clove, minced
1 tablespoon minced fresh ginger
4 cups chicken or vegetable broth, preferably homemade
Salt and pepper to taste
HEAT the olive oil in a large saucepan over medium heat. Add the onion and cook until slightly softened and just turning golden. Add the carrots and cook for 5 minutes more. Add the garlic and ginger and stir for 1 minute.
ADD 3 cups of the broth and bring to a boil. Reduce the heat.
SIMMER for 20 minutes or until the carrots are tender.
PURÉE the soup in batches in a blender or food processor, or in the pot with an immersion blender.
HEAT the soup, adjusting the consistency with the remaining 1 cup broth as needed, and season to taste with salt and pepper.
April Hamilton has always said, "Cooking is fun!" She shares her easy, practical recipes for delicious food through her cooking classes for kids and families. April's husband and three daughters help with testing and tasting in their Charleston kitchen. April would love to hear from you: Email aprilskitchencoun...@gmail.com.