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.
- 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.