Carrot-ginger Soup

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons unsalted butter
• 2 onions, chopped fine
• 1/4 cup minced crystallized ginger
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, peeled and smashed
• salt and pepper
• 1 teaspoon sugar
• 2 lbs carrots, peeled and sliced 1/4 inch thick
• 4 cups water
• 1 1/2 cups carrot juice
• 2 sprigs fresh thyme
• 1/2 teaspoon baking soda
• 1 tablespoon cider vinegar
• chopped chives
• sour cream

Recipe

• 1 1. melt butter in large saucepan over medium heat. add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
• 2 2. increase heat to high; add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
• 3 3. discard thyme sprigs. working in batches, process soup in blender until smooth, 1 to 2 minutes. return soup to clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (soup can be refrigerated for up to 4 days.) return to simmer over medium heat and season with salt and pepper to taste. serve with sprinkle of chives and dollop of sour cream.