Carrot and Ginger Soup

Ingredients:

• 1 tablespoon olive oil
• 2 medium white onions, chopped
• 6 garlic cloves, minced
• 15 grams or so of ginger, peeled and grated
• 1 teaspoon ground turmeric
• 1/2 tablespoon crushed red pepper
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 bay leaves
• 5 pounds carrots, peeled and chopped
• 8 cups chicken broth
• 2 tablespoons lemon juice

Directions:

1. Heat oil in a large stockpot over medium-high heat. Add onion and sautee for 3 minutes, stirring occasionally. Add garlic and ginger and continue sauteing for another minute, until fragrant.
2. Add turmeric and red pepper, stirring until fragrant, for about 1 minute.
3. Add salt, black pepper, carrots, bay leaves, and chicken broth. Stir to combine. Bring to a boil, then cover and simmer for 20 minutes, or until the carrots are extremely tender (they can be all the way to mushy; there's no overcooking this recipe).
4. Turn off the heat, then stir in lemon juice. Allow to cool.
5. Using an immersion blender (or other blender of choice), blend until smooth.

Notes:

• Do not use the fibrous ginger bits leftover from grating, no matter how tempting it is to be thrifty. They will not blend and there will be no other texture to disguise them. It's not worth it.

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