With spring on the horizon I am finally putting away my chunky winter soups in favor of lighter spring flavors. This velvety carrot soup is one of my favorites because it is always fun to serve around Easter. It is smooth and satisfying without being too heavy. The kids also love the Easter bunny reference. One year my daughter asked if this is what we should leave for the bunny instead of carrot sticks! Ha! The nice thing for busy parents is that this is really easy to make. It comes together on the stovetop in under an hour. It also freezes well, so it is efficient to double the batch and freeze half for another time. To fancy it up you can always add a dollop of sour cream on top. Or, swirl a little homemade chive oil on top for an extra bump of flavor.
Velvety Carrot Soup for Spring
I love to help the kids welcome spring and Easter with this simple, yummy soup!
- unsalted butter: 2 tablespoons
- carrots, peeled and chopped: 1 ½ pounds
- shallots, peeled and finely chopped: 3 large
- kosher salt: 1 large pinch, plus more to season the end
- ginger root, peeled and finely chopped: 1 teaspoon
- vegetable stock: 2 cups
- garnish ideas (optional): sour cream, chive oil
Step 1: In a large stock pot melt the butter until it just begins to bubble. Add the carrots, shallots, and salt and allow them to sauté for about 5 minutes, or until the shallots are softened but not browned.
Step 2: Add the ginger and continue to sauté for about 2 more minutes. Then pour in the vegetable stock and add 1 ½ cups of water. Use an immersion blender to puree the soup until smooth. Then, bring the soup to a simmer and let it bubble, stirring occasionally, for about 15 minutes. Add more salt to taste. Ladle into bowls and serve.
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