I had a version of this soup recently when I lunched at Green's, that inspired me to make it myself. I have become quite the pureed soup aficionado since that first recipe crossed my path.
This version is so creamy and full of ginger flavor.
Laurie's Very Simple Carrot Ginger Soup
1 large onion
1 tablespoon olive oil
6-8 large carrots
fresh ginger ( about an inch long)
soup stock or water
1) Chop and saute your onion until it begins to caramelize.
|I just threw the onion in the pot, it has not started to cook yet.|
6) Once it has cooled down, remove most of the ginger before you puree the mixture, otherwise it will be too strong, you can always add it back in. I ended up with 3 or 4 slices of ginger. Add salt and pepper to taste. You can also add more liquid if it is too thick.
7) Reheat gently to serve and top with a teaspoon of yogurt and sprinkle of paprika.