Creamy Carrot Soup

3 Tbsp olive oil
2-inch piece of ginger, minced
1 1/2 pounds carrots (about 9 large), diced
1 large potato, diced
6 cups of vegetable stock
S & P

1.  Heat oil in a dutch oven, when oil is hot add vegetables and sprinkle with salt & pepper. Cook over medium heat, stirring occasionally for about 10 minutes, until carrots begin to soften.

2. Add the stock and cook until vegetables are very tender, about 15 minutes.

3. Use an immersion blender if you have one or a regular blender if not and puree the soup. I put it in my blender in batches. Make sure to only fill up your blender 1/2 way and cover the top with a towel, since the soup will be hot!


Recipe taken from Food Matters, by Mark Bittman.