Carrot Ginger



  1. Peel the carrots and slice thinly.
  2. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color.
  3. Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly.
  4. Add the stock and bring to a boil. Lower to a simmer and add the cream if you are using it.
  5. Cook for 40 minutes or until carrots are tender.
  6. Transfer to a blender; add the butter and process to a puree.
  7. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey.