I will readily admit that carrot soup does not look like much. lt’s very orangey and pureed. I won’t say what it resembles (definitely not going to say anything about baby food.) But with the right seasonings, it’s a really tasty bowl of soup, definitely for grown-ups.
The carrot flavor becomes perfectly fresh with the right amount of salt and pepper. Ginger and sesame oil brightens the whole bowl and makes it much more interesting than you think carrot soup could ever be.
We may be entering the warm summer months, but some nights, soup is still the perfect light meal.
Sesame Ginger Carrot Soup
Adapted from Skinny Taste
1 T butter
1 large white onion, chopped
3 cups chicken broth
1 lb carrots, peeled and chopped
1 t ground ginger
Salt and pepper to taste
Sesame oil, for topping
Melt butter over medium heat in large pot.
Add onions and cook, stirring often, until onions are soft, about 5-6 minutes. Add broth, carrots, and ginger.
Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Blend with immersion blender or in blender (carefully and in batches.)
Adjust salt and pepper to taste.
Serve and top with drizzle of sesame oil.