A classic carrot-ginger soup is made easier by using baby carrots, eliminating the need for a lot of peeling and chopping.
Many pureed vegetable soups are a concentrated source of nourishment and a perfect comfort delivery system. Let’s face it, though—peeling and chopping two pounds of carrots is a bit of a project.
I was pleased with the brainstorm of tossing two bags of organic baby carrots (which are usually very sweet) into a soup pot, and even happier with how well the idea translates into this classic carrot-ginger soup.