Dinner Tonight: Carrot And Ginger Soup Recipe

• 2 tablespoons canola oil
• 1 clove garlic, minced
• 1 inch piece ginger, peeled and minced
• 1/2 tablespoon green onion, chopped
• Pinch red pepper flakes
• 1 1/2 pounds of carrots, peeled and thinly sliced
• 1/2 teaspoon turmeric
• 1/2 tablespoon honey
• Salt and pepper
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• 2 ounces butter

1. Pour the oil into a large pot over medium heat. Add the garlic, minced ginger, green onions, and red pepper flakes. Stir occasionally and cook for a minute, or until very fragrant. Dump in the carrots, turmeric, honey, and a pinch of salt and pepper. Cook for 2 minutes, stirring often.
2. Pour in the stock, cream, and butter. Bring to boil and then reduce to a simmer. Cook for 40 minutes or until the carrots are very tender.
3. Blend the soup in a blender or with an immersion blender. Season with salt and pepper and serve.

canola oil, clove garlic, ginger, green onion, red pepper, carrots, turmeric, honey, salt, vegetable, heavy cream, butter

Taken from www.seriouseats.com/recipes/2008/11/dinner-tonight-carrot-and-ginger-soup.html (may not work)