It just started to rain in Seattle again after a two month hiatus, which means we are eating ALL OF THE SOUP now. Since we are also trying to redeem ourselves from a summer of cheeseburgers and cocktails and french fries - this soup is all of the initials, GF, VEG, V. If you're up for it, it's delicious with a few crumbles of queso fresco, but that's your call.
However you serve it up, it's hearty and healthy. The ginger will help with any inflammation too - further reducing how puffy I'm feeling after this last summer!
GINGER CARROT SOUP
3 lb carrots, chopped
2 tbs olive oil
1 yellow onion, sliced
1 inch ginger, peeled
6 cups vegetable broth
salt and pepper
1 bunch cilantro
¼ cup pepitas
Cook carrots and onion in olive oil until tender.
Add ginger & broth and bring to a boil.
Once carrots are fork tender, puree with an immersion blender or in a blender in batches. Serve with cilantro and pepitas