Carrot Soup

This was an unusually good carrot soup, and incredibly simple, so I just wanted to record it so I remember what it was.

Ingredients

• 1 lb carrots, peeled and chopped into 2-3" pieces (large parts quartered)
• 1 small onion, roughly chopped
• 1 tsp dried ginger, or 1 tbsp fresh, minced
• 2c chicken stock
• 1 tbsp butter
• olive oil
• salt

Preheat the oven to 375. Toss the carrots in some olive oil, then roast for 60 minutes, flipping them about half-way through.

When those are nearly done, start the onion sauteing with the butter. When the onion is soft (and possibly a little caramelized), add some ginger. Then toss it around a minute or two. Then add the carrots and the chicken stock. Bring to a boil, cover, and simmer for 45 minutes.

Let the soup cool, then blend until smooth, adding more water as necessary. Return to the pot and salt to taste.

Thoughts: Very simple recipe, but the soup is really good, and very carroty. I wonder if it couldn't handle like 1/2tsp sugar, though, to bring out the sweetness in the carrots.

Disaster Index: 1/10