Gingered Carrot Soup With Sage

Ingredients

• 2 lbs carrots, peeled and trimmed
• olive oil
• 2 small onions, diced
• 3 garlic, cloved minced
• 1 tablespoon grated gingerroot
• 14-16 ounces chicken stock
• kosher salt
• pepper
• 6-12 fresh sage leaves
• 2 tablespoons butter
• 1 teaspoon sugar
• 1/2 lemon, juice of

Directions

1. 1

   Slice the carrots in half lengthwise and then into 2 inch chunks.

2. 2

   Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.

3. 3

   Turn the heat down, add the garlic and continue cooking another 5 minutes.

4. 4

   Add the ginger and cook another minute or two.

5. 5

   Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.

6. 6

   Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.

7. 7

   Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.

8. 8

   Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.

9. 9

   This can be made up to 2 days in advance. Garnish with fresh sage leaves.