And all its flavors! Carrot soup, simple and grounding–freshly made and hot for dinner (then cool for lunch the next day, and maybe a sip here, there and everywhere…).
Carrot Soup
2 lbs. carrots, peeled and finely chopped
1 knob ginger, peeled and very finely minced
1 onion, finely diced
2 quarts chicken stock, preferably homemade
2 T dry sherry
3 T butter
1/2 c. heavy cream
Melt butter in medium stock pot. Once melted, add ginger and onions–let sweat over low heat until onions are translucent, about 10 minutes. Add the sherry and bring the heat up, cook for about a minute to allow alcohol to evaporate. Add the carrots, then the stock. Let cook for 40 minutes over medium-low heat. Allow to cool, then throughly puree the soup in a blender. Add salt and pepper to taste and stir in the cream if desired.