Carrot Ginger Soupourharvest.com/recipes/carrot-ginger-soup

Ingredients

• 3 pound Organic Rainbow Carrots
• 0.25 cup Vegetable oil
• 1 tablespoon Minced garlic
• 1 tablespoon Minced ginger
• 1 tablespoon Minced green onion
• 1 Pinch Red pepper flakes
• 1 tablespoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.5 teaspoon Turmeric
• 1 tablespoon Honey
• 8 cup Vegetable stock
• 1 cup Heavy cream
• 4 ounce Butter

Directions

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.

Notes