Ingredients (7)
-
olive oil 2 tablespoons
-
large onion, diced 1
-
carrots, peeled and diced 2 pounds
-
fresh ginger, peeled and finely diced 1 (2-inch) piece
-
kosher salt and freshly ground black pepper, to taste
-
ground cinnamon 1 pinch
Steps (4)
-
1
Heat olive oil in a large pot over medium heat. Add onions, carrots and ginger; cook until onions are translucent, about 5 minutes.
-
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.
-
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).
-
4
Return soup to the pan and heat through. Ladle hot soup into serving bowls and garnish with swirls of dressing.
Did you make this recipe?
I made it
(16 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!