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In a large soup pot, melt the butter, then add the onions, dried
ginger and a pinch of salt. Cook on medium heat until the onion
softens, about 6 minutes. Add the carrots and a pinch of salt and
stir.
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Add 4 cups of water, to cover. Bring to a simmer and let cook
until all the vegetables are soft, about 20 minutes. Add the
cream to the pot and bring back to a simmer.
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Take the pot off the heat. Add the fresh ginger and blend using
an immersion blender, or carefully blend in a blender (drape a
towel over the top for protection). The texture should be velvety.
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Season the soup with salt and a splash of vinegar, taste to adjust
seasoning. Serve warm, garnished with a drizzle of extra-virgin
olive oil, minced fresh chives or even some fried bread croutons.
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CHEF’S NOTE: For a blended soup, the size of what you cut
up at the beginning matters less.