Every year I plant a vegetable garden, and some years are way more productive than others. A few years ago, I had an abundance of carrots at the end of the season, and I needed a way of preserving them. Looking up ways of home canning my harvest, I found a recipe for carrot soup. I took the idea and made my own version. I have several vegetarians in my life so I use vegetable stock, you can use chicken broth too. I love this soup, and so does my Pop! So here is this week's recipe served in lovely Heritage bowls.
This recipe is certified Pop approved!

Carrot Ginger Soup

  • 2 tablespoons butter
  • 2 onions, peeled and chopped
  • 6 cups vegetable broth
  • 2 pounds carrots, peeled and sliced
  • 1 tablespoon ground ginger (add a little more if you like to taste)
  • 1/2 - 1 teaspoon cyan pepper (again to taste)
  • 1 cup heavy cream
  • Salt and white pepper

In a 6-quart pot over medium-high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, Cyan pepper and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

You can blend this in batches in a blender if you like, but I use an emulsion blender right in the pot. When finished blending smooth, add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with croutons. Served with a panini sandwich it’s a great healthy meal!