Carrot Ginger Soup

This tasty soup is good served either cold or hot. For many years, it's been one of my most requested recipes!

1 Tbsp. butter or olive oil (or a bit of each) 1 Tbsp. minced green onions, shallots, or other mild onion 2-3 c. chicken broth (depends on how thick you like your soup; start with 2 cups, you can always add more at the end)

Splash of white wine or OJ for a little zing -optional

¼ c. chopped celery 1 lb. carrots, chopped 1 tsp. grated fresh ginger (add more to your taste, if you wish)

1 Tbsp. honey, optional 1 c. heavy cream, optional Salt (to your taste)

Dash of white pepper, optional Sour cream, plain yogurt, or crème fraiche for optional garnish Parsley sprigs or snipped chives for optional garnish

In a soup pot, saute onions in butter or oil for about 2 minutes, just until softened and aromatic.

Add broth, wine (if using), celery, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Pour into a blender, puree until smooth, then mix in honey. Return to the pan and add cream if using; stir until almost to a boil. Season with salt & pepper. Serve chilled or hot, garnished if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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