Creamy Carrot Soup

I had a few requests for recipes once everyone found out we don't eat meat so here you go. I've made this soup a couple of times and every time I make it I wonder why I don't make it more often. It is seriously so delicious, super healthy, and really cheap to make!

• 3 tablespoons olive oil
• 2-inch piece of ginger, very finely minced (I use my zester and just grate it, I'm sure a small tooth on a cheese grater would work too, you could also try ground ginger if you don't have fresh, just use it to taste)
• 1.5 pounds of carrots, that's about 9 large carrots, peeled & roughly chopped (I used the slicer attachment on my Bosch so I didn't have to hand cut them all, I bet a mandolin or other chopping aid would really help cutting up all the carrots)
• 1 large potato, roughly chopped and peeled if you like, I just leave the skin on
• 6 cups of vegetable stock, I just use water and vegetable base or homemade--I'm sure bullion would work too
• salt & pepper

1.  Heat oil in a dutch oven, when oil is hot add vegetables and sprinkle with salt & pepper. Cook over medium heat, stirring occasionally for about 10 minutes, until carrots begin to soften.

2. Add the stock and cook until vegetables are very tender, about 15 minutes.

3. Use an immersion blender if you have one or a regular blender if not and puree the soup. I put it in my blender in batches. Make sure to only fill up your blender 1/2 way and cover the top with a towel, since the soup will be hot!

You really have to try this soup it is soo good! We had it for dinner with some crusty bread and a salad...yum!!

Sorry I wish I had a photo for you, but I don't typically take pictures of my food...next time?

*Disclaimer, I did not invent this soup, just modified it a bit.