The beauty of this soup is that it’s completely customizable based on the herbs and spices you have around. Or, it’s great just with onions, garlic and carrot. Add about a teaspoon of ground ginger, turmeric, curry powder, or a combo of cinnamon and nutmeg, or some paprika or chili powder. Or grate in some fresh ginger or turmeric, or a combo of fresh herbs. You get it. Have fun, experiment, mix it up every time.
2lbs (or about 8 large carrots)
+ onion (1-2 depending on size)
+ garlic cloves (1-4 depending on size and your preference. Or omit)
+ 1 stock cube (veggie or chicken, your choice) or enough water to just cover the chopped carrots in the pot
+ any spices or herbs you want. Read the note above. Raid your pantry.
Order of Operations (OoO)
1) Roughly chop the onion, garlic and carrots (it’ll all get blended so don’t stress about chopping, though the smaller things are cut the faster they’ll cook)
2) Add a generous glug of olive oil to a large pot and heat over a moderate heat. Add the onions and garlic and cook until fragrant and translucent. If you want to add any other spices (go on, take the chance,) now is the time. Then add the carrots, stock pot and water. Bring to a boil, reduce to a simmer, and cook until the carrots are tender. Taste and adjust seasoning (salt & pepper)
3) Blend until smooth and serve.