Ingredients (7)
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olive oil 2 tablespoons
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large onion, diced 1
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carrots, peeled and diced 2 pounds
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fresh ginger, peeled and finely diced 1 (2-inch) piece
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kosher salt and freshly ground black pepper, to taste
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ground cinnamon 1 pinch
Steps (4)
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1
Heat olive oil in a large pot over medium heat. Add onions, carrots and ginger; cook until onions are translucent, about 5 minutes.
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2
Season with salt and pepper, then add 6 cups water (or vegetable broth). Bring to a boil, then reduce heat to a simmer, cover and cook until carrots are tender, about 20 minutes.
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3
Remove soup from heat and puree until completely smooth using a handheld or regular blender. Adjust seasoning with more salt and pepper, along with a pinch of cinnamon (if the soup is too thick, thin it out by stirring in a bit of hot water).
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4
Return soup to the pan and heat through. Ladle hot soup into serving bowls and garnish with swirls of dressing.
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