Gingery Carrot Soup

I found a recipe a while back in one of the magazines I get for this soup. I thought it sounded delicious, but who wants to make soup on a hot summer day? So I set it aside in my giant pile of 'recipes I want to try' and forgot about it. Well, since all of us here in the Kowallis household are sick I thought it was a perfect time to whip me up some yummy soup. I made a few substitutions in the recipe so it would turn out how I wanted it to. Enjoy!

Gingery Carrot Soup
by Allie Kowallis

1 T. EVOO
1 sweet onion chopped
1 lb. carrots, peeled and sliced thinly
1 1 inch piece of fresh ginger, peeled and sliced thinly
4 cups chicken broth or veggie broth
1 tsp. curry powder (optional but I highly recommend it)
s&p
1 c. whole milk or heavy cream
1 T. butter

Heat EVOO in a saucepan over medium heat. Add chopped onion and sweat. Do not brown the onion or else it will not blend properly. Season with a dash of s&p.
In a separate pan, boil carrots, ginger, cooked onion, and broth. Boil for 15-20 minutes or until tender.
In a blender add the milk and butter. Add a ladle full of the hot veggies (so the milk won't curdle) to the milk and stir to temper the milk. Continue to add ladle by ladle until all the veggies and broth are in the blender. Put the lid on and blend away. If you have to do this in batches that's fine too. Once the mixture is creamy and smooth add in s&p to taste and curry powder. Enjoy. You can serve this with a dollop of sour cream, but I don't.

This recipe is delicious, even Remee loved it!