mild ginger warmth balances out the sweetness of the carrots

What do you do with the most ridiculously humongous bag of carrots from Costco? (I can hear a few family members and friends snickering as they read this! Before I moved back to Ottawa, Kanata I had sworn I would never get a membership)

Make carrot soup! It’s so good.

My friend was over for a playdate and brought over some curried carrot soup she made – so bright, beautiful and healthy! And the sweetness from the carrots make it very kid-friendly. We had soup and sandwiches for lunch, a classic combo.

Here is my version of it!

what you need:

• 5 large carrots
• 2 large cloves of garlic
• 1 small cooking onion
• 1 tbsp turmeric
• 1 tsp curry powder
• 1 1/2 tbsp chopped fresh ginger
• some chicken bones (I used 5 drumsticks worth of bones)
  • this is optional!
• 6 cups of water (or you can use veggie stock or chicken stock)
• cooking oil (I use grape seed oil)

what to do:

1. Wash and peel carrots. Roughly chop into chunks.
2. Peel onion and garlic, roughly chop.
3. In a large pot on medium heat, add 2 tbsp cooking oil, then chopped onions, garlic, and ginger. Stir until fragrant, and onions are slightly translucent.
4. Add turmeric and curry powder, toasting the spices until the aromas come out.
5. Add chopped carrots, stirring as much as you can to allow the carrot pieces to meet the heat. Add water and then turn the heat up to high.
6. Bring to a boil then add chicken bones. Bring to a boil again then once it boils, turn it down to medium low to simmer for about 45 minutes. *If you are not using bones, just turn the heat down from boil the first time to simmer.
7. Remove chicken bones and then once the soup is not scalding hot, use an immersion blender to blend until smooth. *If you don’t have an immersion blender, be sure to wait until the soup is cooled enough to add to a blender.
8. Enjoy!