Carrot Ginger Soup

"No soup for you!!" says the Soup Nazi. Remember that from Seinfeld? Although, I wasn't always a fan of the show, it did have its moments. It was a show about nothing really. How did Seinfeld come up? Well because I made soup. I love carrots. Though, I must admit I don't eat it enough. I need my betakaroten! I mostly like it in stews and soups. Once in a while I'll have it with some ranch dressing n a crudite. 

For this simple soup, all you need is carrots, stock, onions, and ginger. I used vegetable stock, but you may use chicken or water. It's all up to you. I chopped the carrots and onions, then cooked away. Luckily the weather's been more on the chilly side lately, so I was more than happy to make this soup.

Once the soup was ready, I took half and blended it until it was creamy. Making into a mix of creamy plus slightly chunky. I think I've mentioned before that I'm not really fond of watery soups. I need to have some sort of texture to mine. But, of course, if that's the only option I won't complain. 

Anyway, this was soupylicious! I know it's not a word, yet it seems fitting.

Serve 2-3

Carrot Ginger Soup

4 carrot sticks - chopped into 1/4-inch pieces.
1 small onion - chopped
3 Tbsp fresh ginger - finely chopped
2 12oz can vegetable stock (or 4 cups water or 2 12 oz cans chicken stock)
salt and pepper to taste
extra virgin olive oil

In a pot, saute the onions and garlic in tiny drizzle of olive oil. Once the onions have become translucent, add the ginger and saute for 2 minutes.

Add the carrots and stock. Season with a little salt and pepper. Move the heat to high and bring to a boil. Once boiling, lower the heat again and let it simmer for 20-25 minutes.

Then take half the mixture and puree in a blender, food processor, or immersion blender. If you don't have either, you may leave it as a chunky soup.