Everything-In-The-Cupboard & Carrot Soup

• The Basics
• 3-4 handfuls Carrots
• 1 handful Celery
• 2 Small Onions
• 4-6 Cloves of Garlic
• 3-4 cups Chicken or Vegetable Broth
• 1 dash Olive oil
• 1 dash White wine
• 1 pinch Ginger, cinnamon, and nutmeg
• Salt and pepper to taste
• If you have any of the ingredients below, feel free to toss them into the pot, or open your refrigerator, and get inspired!
• 1-2 handfuls Butternut Squash
• 2 Small Apples
• 1 Red Pepper
• 1 Shallot
• 1 pinch Fresh grated ginger
• 1 pinch Paprika
• Anything else that calls to you from the spice rack

1. Chop the carrots, celery, garlic, and onions. Toss them into the pot with olive oil, a dash of white wine and about a half a cup of the chicken or vegetable broth. Saute until onions are translucent and the celery and carrots are softening. Note- if you are using apples, peppers or butternut squash chunks, feel free to add them towards the end as well.
2. Add the remaining broth, salt and pepper, and whatever combination of spices you can find. I tend to go pretty heavy on the ginger, if I have enough. Simmer until the carrots are soft all the way through.
3. Use an immersion or a standard blender to puree until smooth.
4. Garnish with red pepper flakes, a dollop of sour cream, or your favorite piece of rye bread. Enjoy for up to a weeks-worth of lunches!

carrots, handful celery, onions, garlic, chicken, olive oil, white wine, ginger, salt, if, apples, red pepper, shallot, ginger, paprika, calls

Taken from food52.com/recipes/38335-everything-in-the-cupboard-carrot-soup (may not work)