The week before last, after attending a meeting for Day Job, some co-workers and I went to a lunch at a little restaurant in a community just over the hill from Hooterville. Three-out-of-four of us had the soup-of-the-day, which was the tastiest carrot soup that I had ever had. If memory serves, it was also the only carrot soup I've ever had, but that is neither here nor there.
Once I got home, I started searching the Google for carrot soup recipes, and, after a bit of trial and error, landed upon one that, with a little tweaking of my own, most closely resembles that of the soup that I had in that restaurant.
This is the recipe.
6-8 large carrots, sliced
1 large onion, diced
2 tsp fresh ginger, finely minced
3 cups vegetable stock
2 cups water
4 tbsp butter
2-3 strips of orange zest
1/4 tsp ground ginger
salt to taste
Melt butter in a dutch oven or large pot. Add carrots and onion, cooking over medium heat until soft.
Add water, vegetable stock, minced ginger, and orange zest.
Bring to a boil. Turn down heat and simmer for 20 minutes or until carrots are soft.
Remove and discard orange zest.
Blend, using an immersion blender, or, by transferring small batches of the mixture to a standing blender; process until smooth.
Return to heat, add ground ginger and salt to taste.
Serve with a small sprinkle of thyme, if you like thyme, which, I do.