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This soup is a blank canvas for practicing your garnishing skills

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1/3 cup milk

1. Heat oil in a medium saucepan over medium heat until shimmering. Add carrots, ginger, and salt and cook, stirring occasionally, until lightly browned, about 5 minutes.

2. Stir in broth, scraping up any browned bits. Bring to a simmer and cook, over medium-low heat until carrots are very soft, about 15 minutes.

3. Process soup and milk in a blender until smooth, about 2 minutes.

4. Return soup to now-empty saucepan and adjust consistency with extra hot broth as needed.


5. Season with salt and pepper to taste. Serve. (Soup can be refrigerated up to three days.)

Recipe notes: A handful of store-bought croutons or crispy chickpeas, a sprinkle of cilantro, and/or some sour cream or Greek yogurt add an extra layer of flavor and texture.

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