With a blush of ginger and the brightness of fresh carrots, this smooth and creamy creation is the perfect warm weather soup. Serve warm or at room temperature with a side salad and bread sticks.
6 cups organic chicken or vegetable stock
1 teaspoon dried organic thyme
2 1/2 cups organic carrots, peeled and sliced
2 stalks organic celery, washed and sliced
1 1/2 tablespoons ground organic ginger
salt & cracked pepper to taste
Combine the stock, thyme, carrots, ginger and celery in a saucepan and heat just to the boil; reduce
heat to medium-low. Simmer for about 30 minutes, or until carrots are tender. Remove from heat. Using an immersion blender, puree the soup (or process in batches in a blender). Season with salt and pepper.