Carrot Ginger Soup

 Fall is upon us.  And Soup.  I took some liberties with this recipe I found and made some swaps as noted. This is mild in flavor and I think it might be good with a bit more spice.  Maybe a bit of cumin, red pepper flakes, or thyme?

Carrot Ginger Soup

1 T. butter (I used leftover bacon grease---naughty!)

1 large onion, chopped

1 16 oz. bag of baby carrots

1 T. fresh ginger, grated

3 c. vegetable broth

1/4 c. sour cream or coconut milk (I used greek yogurt)

Chives for garnish

Melt butter (or the fat you use) in a large pot. over medium heat.  Add the onions and cook until they are soft.

Add the broth, carrots and ginger.  Cover and bring to a boil, then reduce to simmer, covered, for about 30 minutes, until the carrots are soft.

Add the sour cream (or your substitute).

Blend with an immersion blender until smooth.  Add salt and pepper to taste.  

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oz  = ounce

T = tablespoon

c = cup