Carrot Ginger Soup

Combine oil, onion, and celery and cook in a Dutch Oven or soup pot on medium heat for about 5 minutes, stirring frequently. Add the potatoes, carrots, ginger and stock and bring it to a boil. Reduce the heat to low, cover and simmer for about 20–25 minutes until the veggies are fork tender.

Carefully pour the soup into a Vitamix or other high speed blender and puree until completely smooth. Add it back to your soup pot and add a scant 1/2 tsp salt and pepper to taste. Gently stir to combine.

Serve as is or garnish with chopped parsley, red onion, and or red pepper.

Recipe adapted from Mayhew, Debra. “Carrot Soup with Ginger”. The Soup Bible.