|It's harder to dance when pureed|
|Food in balance|
Fresh ginger roots have a woody, fibrous texture that can make them difficult to cut or grate finely. As it all ends with an immersion blender anyway, you can cut everything fairly large this go around, but for easy ginger grating in the future, peel the root, seal it in plastic, and then freeze it solid. It will grate beautifully on a micro-plane, forming powdery, gingery snow.
2 tbs extra virgin olive oil
2 large sweet onions, diced
2" piece of fresh ginger root, peeled and slivered
2 lbs carrots, peeled and chopped
4 c vegetable stock
1 large sprig fresh tarragon
2 tbs honey (vegan: agave syrup)
2 tbs butter (vegan: margarine)
Salt and pepper, to taste
Warm the oil over medium heat in a heavy Dutch oven or stock pot, then add the onions and sauté until translucent, about five minutes. Add the slivered ginger and cook 1 minute more.
|The star performer makes an entrance|
|The final curtain|
Serve the soup in warmed bowls with a tiny pat of butter or spoonful of sour cream and sprinkle of chopped fresh tarragon. Serves 4 as bowls, 8 as cups.