I don’t normally eat soup in the summer but this soup sounded delicious. It’s perfect for any time of year especially the fall.
Creamy Carrot and Ginger Soup
1 tbsp. light olive oil or canola oil
4 large carrots, peeled and roughly chopped
1/2 large onion, diced finely
1 tsp. ginger, chopped finely
1 small potato diced
1 large clove garlic, minced
4 cups vegetable broth
1 tbsp. dried dill or 2 tbsp. fresh
1/4 cup light cream or half and half
salt and pepper, to taste
Heat oil in a large soup pot. Add carrots, onion and ginger and cook until onions appear translucent. About 5 minutes. Stir occasionally. Add garlic and cook for another minute, stirring constantly. Add salt and pepper. Add potatoes and 2 cups broth and bring to a boil. Add dill. Reduce the heat to low and simmer until the potatoes and carrots are tender, about 20 minutes. Strain the liquid into a container. Add the vegetables to a blender or food processor and pour in enough liquid to cover the vegetables. Puree the mixture. In batches, if necessary. Return the mixture to the pot. You will probably have to add almost the rest of the broth because the soup will be very thick. Stir in the cream and season with more salt and pepper, if needed. Heat on low until heated through. Do not boil. Serve immediately.