Carrot Ginger Soup

Ingredients

• 3 Tbsp unsalted butter
• 1 1/2 pounds carrots, peeled and sliced thin
• 2 cups chopped white or yellow onion
• Salt
• 1 teaspoon minced ginger
• 2 cups chicken stock or vegetable stock
• 2 cups water
• 3 large strips of zest from an orange
• Chopped chives, parsley, dill or fennel for garnish

Directions

1. In a soup pot set over medium heat, melt the butter, then add the onions and carrots. Cook them, giving the pot a stir now and then, until the onions have softened, about 5 to 8 minutes. Keep an eye on the heat so the vegetables do not brown, and scatter 1 teaspoon of salt over them while they cook.
2. Stir in the stock, water, ginger, and orange zest strips. Let the soup come to a simmer, put the lid on, and cook until the carrots are tender, about 20 minutes.
3. Fish out the orange zest strips before you blend. This is one of those tiny steps that matters, because blended zest can make the soup more bitter than you want.
4. Blend the soup until it is fully smooth, either right in the pot with a stick blender or in small batches in a blender. If you use a blender, keep the hot liquid to one-third of the blender bowl and hold the lid down firmly with one hand so it stays put.
5. Taste the soup and add more salt if it needs it. Finish with chopped chives, parsley, or fennel fronds.