Roughly chop the carrots, onion, celery, and garlic. In a large saucepan, heat a little butter or olive oil over medium heat. Sauté the onion for about 2 minutes, then add the garlic, carrots, and celery. Cook until slightly softened.
Add the chicken broth mixture, ginger, salt, and pepper, maybe basil. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the carrots are completely tender. You’ll know they’re ready when a fork slides easily into them.
When the vegetables are fully softened, use your immersion blender to blend the soup until silky smooth. Taste and adjust the seasoning, adding more salt or ginger if needed. (If using a regular blender, carefully transfer the soup in batches and blend until smooth.) Ladle into bowls and garnish with chopped green onions or roasted pumpkin seeds. Serve alongside a slice of sourdough toast — with avocado… or without, as my husband prefers. I don’t understand it either, but I do love him. Enjoy your easy Carrot Ginger soup and relax. You just did something great for yourself and family.
