This year, I am teaching a home school culinary class. It’s a great joy for me to pass on to the younger generation all the tips and skills that I learned. We loved making this Carrot Ginger soup together. When making soup, I always start by sautéing the vegetables. Sautéing caramelizes them and brings out the very best flavor of the vegetable – never start by boiling them in liquid, or you’ll produce a very tasteless soup! Carrot Ginger freezes well, so make a big pot of it, cool and freeze flat in zip lock bags. Once they are frozen, the bags can then stand upright in your freezer or be stacked. This soup can be made completely dairy-free, just substitute olive oil or coconut oil for the butter. Enjoy!

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Carrot Ginger Soup

SERVINGS 8 CHANGE SERVING SIZE

COOK TIME 45

PREP TIME 20

READY IN 1hour, 10 minutes

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 2 sweet onion or leeks (white part only), peeled and chopped
• 3 pounds carrots peeled and sliced
• 6-8 cups chicken broth or vegetable broth
• 3 tbsp peeled fresh ginger chopped
• 2-3 cups coconut milk
• salt and pepper to taste
• parsley sprigs for garnish

Instructions

1. In a 6-quart pan, over medium-high heat, add butter and olive oil. Sauté onions and carrots and cook until the vegetables begin to caramelize and become golden and tender.
2. Add the ginger and 6 cups of the broth, cover and simmer. Reduce heat and cook until carrots are tender when pierced with a fork. Add the coconut milk.
3. Remove from heat and transfer to a blender (don’t fill the blender more than halfway). Pulse the blender to start and then purée until smooth.
4. Return to the pan and add more broth or coconut milk to reach desired consistency. Reheat over medium heat, adding salt and pepper to taste. Enjoy!