Spicy Carrot Ginger Soupers

• 2 lbs baby carrots, chopped
• 1 large onion, chopped
• 3 stalks celery, chopped
• 2 large garlic cloves, minced
• 2 quarts chicken stock
• 2 -3 tablespoons ginger, fresh, grated
• 1 pinch cayenne pepper
• 1 tablespoon parsley
• salt
• pepper
• 1 cup half-and-half cream (optional)
• 2 -3 tablespoons olive oil

1. Chop and prepare all vegetables and put into a bowl.
2. Put garlic and ginger in a small, separate bowl.
3. In large dutch oven heat olive oil until it shimmers.
4. Add vegetables, season with salt and pepper, and cook until tender.
5. Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
6. Add chicken stock, cayenne, parsley, and salt and pepper to taste.
7. Cook until all vegetables are very soft.
8. With an immersion blender, puree soup and re-taste for seasoning.
9. If desired add cream, half-n-half, milk, or otherwise.
10. Heat to a simmer but do not boil if you creamed it.
11. Enjoy.

baby carrots, onion, stalks celery, garlic, chicken stock, ginger, cayenne pepper, parsley, salt, pepper, cream, olive oil

Taken from www.food.com/recipe/spicy-carrot-ginger-soupers-449500 (may not work)