Simple Puree Of Ginger Carrot Soup

1. 1

   Melt the butter in stock pot and add diced onion. Add salt & pepper and saute on medium-low heat until soft, about 5 minutes.

2. 2

   Grate ginger into onions and cook for 1-2 minutes. You can add as much or as little ginger as you like.

3. 3

   Peel and slice carrots and add to pot. Size doesn't matter because the soup will be pureed, but cut the carrots as uniformly as possible so they cook evenly.

4. 4

   Add chicken stock, rice and salt & pepper. Bring to a boil, cover and simmer for 30 minutes.

5. 5

   Allow soup to cool and then puree. Taste for salt & pepper, and if the carrots aren't sweet enough, add honey to taste. I usually add some regardless. Pour back into pot and add heavy cream. Garnish with creme fraiche and/or cilantro or chives.

6. 6

   If the soup is too thick, thin with some chicken stock or water (you'll probably have to do this if you reheat the next day).

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