Makes 4 servings.
This creamy, silky soup has an intense flavor of carrots and ginger. It can be served hot, cold or at room temperature. It also freezes very well.
INGREDIENTS:
3 tablespoons extra-virgin olive oil
1 pound carrots, peeled, sliced
1 vidalia onion, peeled, sliced
2 inches ginger peeled, sliced
2 cups carrot juice
1½ cups vegetable broth
3 tablespoons lime juice
Kosher salt
Freshly ground black pepper
Toasted sunflower seeds for garnish
PREPARATION:
In a medium saucepan heat the olive oil. Add the carrots, onion, ginger and sauté for a few minutes.
Add carrot juice and 1 cup vegetable broth. Bring to a boil over high heat. Lower the heat, cover and cook until the carrots are soft, about 25 minutes.
Puree in a vitamix until smooth. Adjust the consistency with the reserved broth. Season to taste with lime juice, salt and pepper.
NOTE:
If you freeze the soup, be sure when you go to reheat it that you whisk it as it is boiling to bring it back to its silky texture.