- Yield 4 servings
- Prep 5 mins
- Cook 30 mins
The carrots make it bright orange and the ginger makes it spicy: a smiling bowl of warm sunshine.
Smaller, thinner carrots tend to be sweeter. I know, it's a bit more work to peel the small ones, but it's worth it.
- 2 tablespoons unsalted butter
- 1 pound carrots, peeled and chopped into 1/2-inch pieces (about 3 cups)
- 1 large onion, peeled and chopped into 1/2-inch pieces
- 1 (2-inch) piece fresh ginger, peeled and chopped into 1/2-inch pieces
- 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 3 cups lower-sodium chicken broth
- 1 tablespoon chopped fresh chives or parsley, for garnish
- Melt the butter in a medium skillet over medium heat. Add the carrots, onion, ginger, thyme, and salt and cook, stirring, until the vegetables begin to soften, about 6 minutes.
- Add the chicken broth to vegetables, raise the heat to medium-high, and bring to a simmer. Reduce the heat and simmer until the vegetables are completely tender, 12 to 15 minutes.
- Add the vegetable mixture to a blender. Before you puree, be sure to remove the clear plastic disk in the center of the lid and cover with a kitchen towel. If you leave the lid on, the pressure from the blender will build and pop a sealed top (and give your walls and ceiling a splatter paint treatment). Puree the soup. Serve warm, garnished with the chopped chives or parsley.
From: You Can Trust a Skinny Cook: 140 Recipes That Love You Back, by Allison Fishman, Wiley 2011. Reprinted with permission from the publisher.