Wow! It’s pretty much all I can say. Vegan. Perfect for a cool evening. Comforting. Low fat. You get the picture. A must try!
1 tbl of olive oil
2 lbs of organic carrots, washed and chopped
5 tsp of grated ginger
1/4 of a larger size yellow onion, diced
4 c of vegetable or chicken broth
1 tsp of salt
1/2 tsp of coriander
1/2 tsp of white pepper
1/4 tsp of cinnamon
In a large Dutch oven, heat the olive oil. Add the diced onions and cook until translucent. Add the ginger and cook for 4 minutes. Then add the carrots, broth & spices. Bring to a boil and then reduce heat and simmer. I then ran my hand immersion blender through the soup to puree. If you don’t have a hand blender, carefully ladle batches into your blender. Then return to the Dutch oven. I cooked this for about 3 hours over a very low flame. Can be served in about 1 hour or simmer for up to 4. Keep an eye on the broth level and add if you need additional. Optional: Garnish with green onions.
— Knead to Cook