When my best friend and I were living together, long before I was married, this soup was in my weekly recipe rotation. Like many kids who shun their veggies, my friend, who was a longtime picky eater, was hard to cook for, but she absolutely loved this naturally sweet soup.
Preparation takes minimal effort, and once Kenya saw me take out my blender, I don’t think he cared how the soup tasted as long as he got to help me make it. Once the ingredients were cooked and nice and tender, Kenya pureed everything up, making the soup super-creamy (without using any dairy, mind you). I think he pureed it for what felt like twenty minutes until he finally deemed it “just right, Mommy.”
Makes 4 servings.
- 1 tbsp. olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 16 oz bag of baby carrots
- 2 tbsp. chopped fresh ginger
- 1 tsp. kosher salt
- 1 32 oz box low-sodium vegetable or chicken broth
1. In a medium saucepan or Dutch oven over medium heat, heat the oil. Add the onion and sauté for 4 to 5 minutes, until translucent.
2. Add the carrots, ginger, salt, and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, until the carrots are fork-tender.
3. Puree the soup in a blender or with a hand blender until creamy and smooth.
4. Serve, topped with a dollop of yogurt, sour cream, or crème fraîche if desired.