A fresh-flavored Fall classic that does double duty for Winter-into-Spring, wake up your senses and grab your immersion blender! It’s time to make this soup!
***HERE’S A TIP: Stir in about 1/2 to 1 full cup of heavy cream at the very end if you want to add a little creamy-yum to this already amazing dish***
Peel carrots and cut into sticks... size is not important, except that they be relatively even, so that they will cook at about the same time. Set carrots aside.
Slice onions and simmer in bottom of large pot with butter and oil. Stir and simmer until the onions are translucent. Grate your ginger while your onions are simmering. Set ginger aside.
Add carrots and chicken stock, until the carrots are covered in stock. Bring to a boil and cook until carrots are tender (until you can easily spear one with a fingernail or fork).
When carrots are tender, remove from heat and blend with immersion blender until carrots are pureed.
Stir in ginger, and add salt and pepper to taste. Ladle out and enjoy!