Gingered Carrot Soup With Sage

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs carrots, peeled and trimmed
• olive oil
• 2 small onions, diced
• 3 garlic, cloved minced
• 1 tablespoon grated gingerroot
• 14 -16 ounces chicken stock
• kosher salt
• pepper
• 6 -12 fresh sage leaves
• 2 tablespoons butter
• 1 teaspoon sugar
• 1/2 lemon, juice of

Recipe

• 1 slice the carrots in half lengthwise and then into 2 inch chunks.
• 2 pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. add carrots and onions and saute over medium heat. cook until the onions start turning translucent.
• 3 turn the heat down, add the garlic and continue cooking another 5 minutes.
• 4 add the ginger and cook another minute or two.
• 5 add the stock and enough additional water to cover the vegetables. taste and add salt and pepper to your taste. bring to a boil, then lower the heat to barely simmer.
• 6 add 6 sage leaves (the remaining ones are for garnish). cook until the carrots are very tender, about 45 minutes.
• 7 remove the sage leaves. now you need to puree the soup. if you have an immersion blender, use at your own risk. it's hot soup. if using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
• 8 bring the soup back up to a simmer and add the butter, sugar, and lemon juice. you just need the butter to melt. taste and season again with salt and pepper if needed.
• 9 this can be made up to 2 days in advance. garnish with fresh sage leaves.