Carrot Soup with Ginger

Makes 4 servings. 

This creamy, silky soup has an intense flavor of carrots and ginger. It can be served hot, cold or at room temperature. It also freezes very well.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil

  • 1 pound carrots, peeled, sliced

  • 1 vidalia onion, peeled, sliced

  • 2 inches ginger peeled, sliced

  • 2 cups carrot juice

  • 1½ cups vegetable broth

  • 3 tablespoons lime juice

  • Kosher salt

  • Freshly ground black pepper

  • Toasted sunflower seeds for garnish

PREPARATION:

  1. In a medium saucepan heat the olive oil. Add the carrots, onion, ginger and sauté for a few minutes.

  2. Add carrot juice and 1 cup vegetable broth. Bring to a boil over high heat. Lower the heat, cover and cook until the carrots are soft, about 25 minutes.

  3.  Puree in a vitamix until smooth. Adjust the consistency with the reserved broth. Season to taste with lime juice, salt and pepper.  

NOTE:

If you freeze the soup, be sure when you go to reheat it that you whisk it as it is boiling to bring it back to its silky texture.