First Snowstorm: Easy Carrot and Ginger Soup

This recipe is perfect in every way. It's healthy, creamy, tastes like Fall, and, most importantly, so simple to make. Even better, the forty-minute wait is the perfect amount of time to let you catch up on the latest episode of your favorite show! (How is the Downton Abbey finale already here?)

{Recipe Adapted from http://www.simplecomfortfood.com/2011/01/17/carrot-soup/}

You will need:

2 large yellow onions, diced

2 pounds of carrots, peeled, and roughly chopped

4 cloves of garlic, roughly chopped

2 tbsp unsalted butter

6 cups of chicken stock (or vegetable)

2 tbsp ginger,

1/2-1 cup of light cream (or 2% milk)

1 1/2 tsp salt

1 tsp cracked black pepper

Add the butter, onion, carrots, garlic and ginger to a large soup pot and cook for about 8 minutes. Add in the stock, bring to a boil and then lower the heat, cover the pot and simmer for about 40 minutes.

Use a hand blender or toss the mixture into a blender/food processor to puree the soup. Then add in the pepper and cream to your liking (add the cream in slowly and taste as you go, I only needed about 1/2 a cup. Top with Parmesan Cheese. Enjoy!