So, fair warning, if you bring this to work, someone will inform you it looks like baby food. Probably a multitude of people. But that's OK. Because though it may look innocent, this carrot soup packs a Sriracha punch that makes my ears sweat (in a good way).
What it's made of:
- 3 tbs butter
- 2 gloves garlic, crushed or minced
- 1/2 large white onion, diced
- 4-5 fresh sage leaves
- 6-10 carrots, cut crosswise to 1-inch or so pieces
- 1-3 cups chicken broth, depending on soup consistency
- 1 1-inch piece of ginger, peeled
- 2 tbs low-sodium soy sauce
- 1 tbs Sriracha (or hot sauce of preference)
How it's made:
- Heat a heavy-bottom saucepan over medium heat.
- Add the butter and allow to melt enough to coat the bottom of the pan.
- Toss in garlic and onions to begin to soften, add sage leaves to the pot.
- After onions begin to turn translucent, toss carrots in.
- Add enough chicken stock to cover vegetables.
- Grate ginger directly into pot, add soy and hot sauce.
- Simmer until carrots are fork-tender (20 mins or so? I lost track).
- Remove soup from heat.
- Working in batches, transfer soup to a blender (or if you're lucky enough to have an immersion blender then, obviously, use that, you lucky duck) and puree.
- Add pureed soup back to pot and heat over low, adding chicken broth (or the occasional dash of cream) until soup reaches the consistency you like.
Final step, eat at work and tell people you actually love your baby-food-looking lunch, so kindly, STFU.
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