CSA Week 14 - September 7th - carrot ginger soup

This soup is among my oldest recipes. The original version comes from Bruce via Rudi and is very adaptable and forgiving. If you can get through peeling and chopping 4 onions the soup is an absolute breeze.

And yes, I am in the midst of a bit of a pureed soup obsession (see here, here, and here), any supposed seasonality about eating soup be damned, because the ingredients are in season! And I want soup! At least a decent amount has been making it into the freezer.

Carrot Ginger Soup
Adapted from Bruce

Ingredients
1 tbsp. butter plus 1 tbsp. cooking oil
4 medium onions, chopped
4 cups veggie or chicken stock (this yields a very thick soup so add more if you want it thinner)
3 lbs. carrots, peeled and chopped
1-2 tbsp. grated fresh ginger (this version had 1, which I liked)
1/3-1/2 cup heavy cream (will someone try subbing coconut milk and get back to me, though?)
Salt
Ground black pepper
Nutritional yeast as a topping (optional)

Directions

• Saute onion in oil and butter until soft
• Add ginger and saute until fragrant, less than one minute
• Add carrot and saute a couple minutes
• Add stock and simmer until carrot is tender.
• Remove from heat and add ground black pepper to taste and cream
• Puree, then taste and add salt to taste
• Optionally, top with nutritional yeast, which adds richness/fullness