I like to make soup fairly frequently, because it makes lunches a breeze throughout the week and does a great job of stretching our dollars. Nothing beats a hearty bowl of stew during the colder months, but nothing sounds less appetizing than sweating through a bowl of chili this time of year. It is a great time to feature a single vegetable in all its glory. With only 6 ingredients, this recipe did not even require a trip to the store.
2 tbsp butter
2 onions, chopped
6 cups chicken stock
2 pounds carrots, peeled and sliced
3 tbsp grated fresh ginger
1 cup heavy cream
In a large pot, over medium high heat, add butter and onions and cook until onions are tender. Add stock, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Removed from heat and puree until smooth with an immersion blender (you can also do small batches in a regular blender). Add the cream, salt and pepper to taste, and stir over high heat and bring to a boil. Garnish with sour cream and parsley if desired.