I was surprised that the Kidlet was so enthusiastic about this soup. She's been on a real carrot kick lately though and I guess, after the success of the tomato soup, she was keen to try another. She commented that this one, with its vibrant orange colour, looked a lot like a smoothie once it was all blended up.

Carrot-Ginger Soup

From the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 1 Tbsp. oil
• 250g carrots, cut into 2cm pieces
• 1 (2.5cm) piece of fresh ginger, peeled and chopped
• 1 1/3 c. vegetable broth
• 1/3 c. milk

Directions

1. Heat oil over medium heat for 1 minute.
2. Add carrots and ginger and cook, stirring, until lightly browned (~5 minutes).
3. Add broth, increase heat to high, and bring to a boil.
4. Reduce heat to medium-low and simmer until carrots are soft (~15 minutes).
5. Remove from heat.
6. Add milk and use an immersion blender to purée until smooth.
7. Serve with croutons or garlic toast.