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CARROT GINGER SOUP

Serves 2

INGREDIENTS

2 tablespoons olive oil

1/2 yellow onion, chopped

2 inches fresh ginger, peeled and minced

5 carrots, scrubbed and chopped into 1/2 inch chunks

4 cups vegetable broth

*optional: chive blossoms, radish sprouts, soaked buckwheat groats to garnish

PROCEDURE

Heat the oil in a medium pot over medium heat. Add the onion and ginger and cook, stirring occasionally, until soft. Add the carrots and broth and simmer for 10-15 minutes until the carrots are easily pierced with a knife. Transfer to a high speed blender and puree until completely smooth. Garnish with chive blossoms, sprouts and buckwheat groats.

Enjoy!

Recipe via Tending the Table