Easy Carrot Soup

Easy Carrot Ginger Soup

Ingredients:
1.5 lbs. baby carrots, cut in half
1 Tbsp. Extra Virgin Olive Oil
2 garlic cloves, minced
1 yellow onion, chopped
3 cups chicken or vegetable broth/stock
1 tsp. ginger paste (or 1 Tbsp. fresh grated ginger)
1 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup Evaporated Milk, coconut milk, or Heavy Cream

Directions:

Crockpot:
Sauté carrots, and onion in heat skillet with oil for 4 minutes then add in garlic and continue sautéing 1 more minute. Add to a sprayed crock pot with ginger and broth/stock. Cook on LOW 6-7 hours or on High for 3- 4 hours. Carefully puree with a hand held immersion blender right in the crockpot (or do in batches in a blender) until smooth. Add Evaporated milk, heavy cream, or milk of choice with salt and pepper. Stir and serve hot.
Can serve with parsley leaves, bacon pieces, or a little sour cream swirled on top.

Stove top:
In a large pot sauté carrots and onion in olive oil until carrots are partially tender. Add garlic and ginger and cook 1-2 minutes.  Slowly add broth/stock.  Bring to a boil then turn to simmer and cook until carrots are nice and soft.  Transfer carrots a little at a time in a blender to puree (or carefully use an immersion blender in the pot).  Return to pot and pour in Evaporated milk, heavy cream, or milk of choice.  Stir in salt and pepper and let heat back up. Serve hot with topping of choice.


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