Carrots are good for your eyesight…at least that is what they say. We also got a gigantic shipment of them in our recent Abundant Harvest organic vegetable delivery on Saturday and needed to find a unique recipe we hadn’t eaten before. We were both feeling kindof heavy from all the Holiday eating after an awesome food focused weekend in Big Bear with some food enthusiast friends of ours, so we thought we’d go for something light. This Carrot ginger soup recipe sounded like just the thing. The best part is, its really good for you and you can omit the cream if you want an even lighter version. On my way to terrific eyesight today!
- 2 tbsp Butter
- 2 onions chopped (about 2 cups)
- 6 cups chicken or vegetable broth
- 2 lbs carrots peeled and chopped
- 2 tbsp fresh grated ginger
- 1 cup cream
- salt and pepper to taste
- parsley or chives to garnish
Throw butter into a large dutch oven type pan to melt. Add onions, carrots and let soften about 10 minutes. Add ginger and broth. Let simmer on high heat for about 30 mins until veggies are very soft. Blend with immersion blender and add cream while mixing. Season with salt and pepper to taste.
Garnish with chives or fresh parsley and eat with a delicious slice of homemade french bread!