Carrot Ginger Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water
• 2 cups carrots, unpeeled, chunky cut
• 2 cups water
• 1/8-1/4 cup sugar, adjust as needed
• 1 1/2 tablespoons ground ginger
• 2 cups half-and-half
• 1 cup cheddar cheese, shredded
• salt and pepper
• fresh chives, chopped, for garnish (optional)

Recipe

• 1 in pot, mix together water, sugar and ground ginger until sugar dissolves. add carrots and simmer until carrots are soft.
• 2 cool sightly, and then process in a blender or food processor until smooth. return to pot. (i have tried using my immersion blender, but it doesn't seem to work as well as a food processor due to the texture of the carrots!).
• 3 at this point, you can freeze this to finish later. if you want to make several batches at once, it freezes well. if you are making this from a frozen base, thaw the carrot puree and put in pot.
• 4 add half and half. cook until soup is hot and slightly thick. in the meantime, make a slurry of the cornstarch and water.
• 5 bring to a boil, add cornstarch slurry, a little at a time while stirring constantly until the soup is the desired consistency.
• 6 remove from heat, add cheese and stir well until cheese melts.
• 7 add salt and pepper to taste, garnish with chives and enjoy!