Carrot Ginger Soup
There is no better way than cooking with grandchildren. Helping them plant carrots in our garden and partake in the exciting harvest a few months later before preparing a soup in our kitchen. There is no better way for kids to learn and experience farming and cooking by helping to prepare a simple meal.
- 4 Tbsp of unsalted butter
- 2 cups of chopped onions
- ¼ cup peeled and coarsely chopped fresh ginger
- 8 cups rich chicken stock
- 2 pounds carrots, peeled and cut into ½-inch pieces
- 1 tsp salt
- ½ tsp white pepper
- In a heavy saucepan, melt the butter over low heat. Add the onion and sauté for 9-10 minutes, until translucent. Add the ginger and cook for 5 minutes, until softened.
- Add the chicken stock and carrots, increase the heat to high, and bring to a boil. Decrease the heat to medium, cover, and simmer for 25-30 minutes, or until the carrots are fork tender.
- Remove from heat and strain the soup, capturing the liquid. Place the solids in a food processor and puree in batches. Add the reserved liquid as needed to achieve a smooth consistency. Return the remaining liquid and the puree to the saucepan.
- Place over medium-low heat, season with salt and white pepper to taste, and heat through.
- Ladle into warmed bowls and serve immediately.