Ginger Carrot Soup

1. 1

   Warm the olive oil and melt the butter in it. Add the minced ginger and saute on low heat for about 3 minutes until fragrant. Do not brown. Add the carrots and stir for 1 - 2 minutes.

2. 2

   Add the wine and turn heat to medium high. Let the wine come to a simmer, after 1 or 2 minutes add the vegetable stock.

3. 3

   Bring to a boil then reduce to a simmer, partially covered and cook until the carrots are very soft, about 30 - 45 minutes. Remove from the heat and let cool for at least 10 minutes, longer is even better.

4. 4

   Puree the soup with an immersion blender. Season with salt and pepper. Serve hot with love, garnished with chopped cilantro.

No additional tips available.