Carrot Ginger Soup
- 1 tablespoon olive oil
- 1 cup onion
- 1/2 cup celery
- 2 tablespoons ginger
- 2 cloves garlic
- 1 1/2 to 2 pounds carrots
- 4 cups stock
- salt and freshly ground black pepper
Heat the oil in a 4 to 5 quart dutch oven over medium heat, until shimmering. Add the onions, celery and a pinch of salt, and sweat until soft, 5 to 8 minutes.
Add the ginger, garlic, carrots, and another pinch of salt to the pot and mix well with the onions and celery. Cook for 5 minutes.
Pour in the stock, and increase heat to medium-high to bring to a light boil. Reduce heat back to medium, and cover partially with a lid. Simmer until the carrots are tender and smash readily against the side of the pot with a fork. Remove the pot from the heat.
Use an blender to create a smooth puree. Taste, and add salt and pepper as desired.