Yummy carrot soup on a cold day.

So this in not my recipe…. but it is the one I started from. Most of the time I forget the potato, double the ginger and add some garlic too. Tastes great with a dolop of plain yogurt on top.

Enjoy

Susan’s Carrot Soup with Ginger
Serves 4 to 5

1 medium local onion, chopped
1 tablespoon (15 mL) olive oil
8 good-size Local carrots, peeled and sliced into 1/2-inch (1 cm) coins
1 medium local potato, cubed
1 to 2 tablespoons (15 to 30 mL) freshly grated ginger
5 cups (1.25 L) vegetable broth, chicken broth or water
Salt and freshly ground white pepper to taste

In a soup or stock pot, sauté onion in olive oil until translucent. Do not brown. Add carrots and and potato and stir briefly. Add ginger, broth or water, and bring to boil. Turn heat down to medium-low, cover partly, and cook until vegetables are tender, 20 or 25 minutes.
Remove from heat, cool slightly and purée all or part of the soup (depending on how smooth you like it) in a blender or food processor, or with a hand-held blender.
Make ahead, if you like, and refrigerate, then reheat just before serving. Recipe doubles easily and freezes well.

© (c) CanWest MediaWorks Publications Inc.
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