1 ½ lbs carrots, peeled and roughly chopped
3 celery sticks, roughly chopped
1 onion, peeled and roughly chopped
1 garlic clove, peeled and chopped
4 inch piece of ginger, peeled and chopped (or grated!)
4 cups veggie stock or water (in this case you can use water since this soup is so rich in veggies)
Heat some olive oil (or 2 T. butter!) in a nice soup pot and add the onions, carrots, celery and ginger. Have your heat on low, cover the pot and cook until all the veggies are soft and buttery until softened (about 20 minutes). Pour in the veggie stock or water (add 3 tablespoons of honey here for carrot, ginger and honey soup) (or 1 sliced ripe pear for carrot, ginger and pear soup!) and cook for another 10 minutes or so, until the stock is hot. I am guessing the amount of stock to cover the veggies plus an inch or so, to make blending easy. So you can always add more or less stock as necessary. Blend safely in batches. Season if necessary, and taste for ginger-content. You can always add more. If you add too much, a swirl of cream in the soup will tone it down, as will the honey. A handful of chopped cilantro (coriander) would be a gorgeous garnish for this superlative soup.