Creamy Carrot Ginger Soup

Ingredients

• 29 g (1 oz) extra virgin olive oil

• 340 g (12 oz) onion (1 large), medium dice

• ½ tsp sea salt

• 454 g (1 lbs) carrots, peeled, ½-inch rounds

• 567 (20 fl oz) vegetable stock

• 114  g (4 oz) potato (½ medium), peeled, medium dice

• 1 tsp lemon juice (½ lemon)

• 2 tsp ginger juice

• 8 g (2 Tbsp) chopped dill, for garnish

Prep Method

1. In a 1-gallon pot, heat oil over medium flame. Add onions and salt. Sweat until onions are softened (about 5-8 minutes). Stir often to prevent browning.

2. Add carrots, cover pot, and sweat over low heat for 5-6 minutes. Stir to prevent browning.

3. Add stock and potatoes to the pot. Raise heat and bring soup to boil. Reduce heat and simmer with lid ajar, 25 minutes, or until carrots and potatoes are very tender.

4. Blend soup until creamy, adding additional stock to achieve desired consistency.

5. Return soup to pot. Re-heat and season to taste with lemon and ginger juices.

6. Garnish with dill.