Easter Bunny Soup

 

Today we are making soup for Easter Bunnies!

Every bunny loves a good carrot soup!  Personally, I have never had a carrot soup before.  It sounds kind of odd, but this soup turned out really well.  This is a carrot-ginger soup from Cook’s Illustrated magazine.

We start with carrots (natch).

And onions.

And then the good stuff.  This is candied ginger.  We had a little trouble finding it in the store (hint – it’s with the candy, not the spices!).

And some more ginger.  This is grated fresh ginger.

Onions, butter, ginger, and garlic are sautéed in our trusty cast iron pot.

In go the carrots with some water and thyme.  Soup always needs thyme (and time).

Now for the secret ingredient:  carrot juice.  Make sure you get pure carrot juice and not some juice blend (usually mixed with apple juice or something like that).  This stuff tastes just like a carrot.  Pretty wild!

Half of the bottle of carrot juice goes in the pot.

And then after about 20 minutes, we pureed with our immersion blender (so handy!) and added the second half of the carrot juice and a splash of cider vinegar.

Smooth and creamy, and filled with Fresh, carroty taste in every bite.  Just a hint of ginger (not too much).  I kind of wish there was more ginger flavor.  The carrot juice gives it a very fresh and bright taste.  We topped it with sour cream and some fresh chives.  Now go tell all your bunny friends!  And Happy Easter!