![Big Batch Soup for Chilly Days](https://image.jimcdn.com/app/cms/image/transf/dimension=504x10000:format=jpg/path/sf9f1c67ddb5818c7/image/i43d6143a621f1a7a/version/1489264440/image.jpg)
After a ridiculously warm February, March has stormed in with a late burst of winter here in central Massachusetts, and that's the perfect excuse to whip up a batch of this smooth soup that is warming and satisfying without being heavy.
The Recipe
- 2 pounds baby carrots
- 1 T. minced ginger*
- 2 shallots, chopped
- 7 c. stock**
- Thyme end EVOO for garnish
Place all ingredients in a large stock pot. Bring to a boil. Reduce to a simmer and cover. Cook, covered, for an hour.
Let cool slightly.
Puree in batches in the blender.
Sprinkle with thyme and drizzle with EVOO to serve.
*I use a prepared ginger that is sold in jars in the Asian section of the international aisle at the grocery story. It's more a ginger paste than minced.
**I use homemade whenever possible, but you can use whatever you've got. Works well with both vegetable stock and chicken stock, or even turkey stock.
![Serve with crusty bread for a lovely lunch.](https://image.jimcdn.com/app/cms/image/transf/dimension=373x10000:format=jpg/path/sf9f1c67ddb5818c7/image/i80fd89979e11db05/version/1489264768/image.jpg)