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Carrot Soup with Rosemary and Ginger
The unusual combination of rosemary and ginger is delicious with the natural sweetness of carrots. We shred both the carrots and the onion so the vegetables soften quickly and puree easily. Use the large holes on a box grater or, for speed, the shredding disk of a food processor. If you own an immersion blender, use it to puree the soup directly in the pan.
4
Servings
30 minutes
Ingredients
-
1
tablespoon neutral oil
-
1½
pounds carrots (5 or 6 medium), peeled and shredded
Pardon the interruption
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December 19, 2023
Ridiculously easy
I also leave the ginger in (don’t discard) for additional intense kick of ginger to go with the carrots. Also, I put it all in a vitamin and only add as much carrot juice as it needs to get it creamy. Total win!
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Tried this tonight -- it's good! And very different from stock based soups. It tastes like carrots.