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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.
tablespoon neutral oil
pounds carrots (5 or 6 medium), peeled and shredded
Pardon the interruption
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