Ingredients:
• 2 lbs carrots, peeled and trimmed
• olive oil
• 2 small onions, diced
• 3 garlic, cloved minced
• 1 tablespoon grated fresh ginger
• 14 -16 ounces vegetable stock
• kosher salt
• pepper
• 6 -12 fresh sage leaves
• 1 teaspoon sugar
• 1/2 lemon, juice of
Directions:
1. Slice the carrots in half lengthwise and then into 2 inch chunks.
2. Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
3. Turn the heat down, add the garlic and continue cooking another 5 minutes.
4. Add the ginger and cook another minute or two.
5. Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
6. Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
7. Remove the sage leaves. Puree the soup
8. Bring the soup back up to a simmer and add the sugar and lemon juice. Taste and season again with salt and pepper if needed. Garnish with sage leaves.
