Carrot-Ginger Soup

Serve this soup as a stunning start to any supper. Offer it for dipping a cheese sandwich at lunch. Gift it to a friend in need of some soul-nourishing help. Or, shoot it as an appetizer in a shot glass. Ladle it up for a million different reasons and love every sip each time.

Yield: 6 bowls , Prep time: 20 minutes , Cook time: 1 hour



1. Saute the garlic, ginger, celery, onion, carrots, bay leaves, sage leaves, and thyme sprigs in olive oil for 10 minutes.
2. Cover it all with one box of broth and simmer for one hour.
3. Remove the thyme and bay leaves; puree everything else in a blender.
4. Return to pot and add the rest of the stock, the heavy cream, and the salt.
5. Garnish with fresh sage or thyme and crystallized ginger.

Tips + Tricks

**After Thanksgiving, or any meal, use leftover carrots for this recipe.