Carrot Soup

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 4-6oz leftover juice pulp (this works great with vegetable juices like my carrot ginger juice recipe, which is on my feed!)
• ½ inch knob fresh ginger, peeled and peeled
• 2 cloves garlic, minced
• 2 sprigs fresh thyme leaves
• 4 large carrots, chopped
• ¼ teaspoon baking soda (this helps the carrots break down faster)
• 4 cups vegetable broth
• ¼ cup heavy cream or cashew cream
• 1 tablespoon lemon juice

Directions

1. In a large pot, melt the butter over medium heat.
2. When the butter is melted, add the onion and stir until the onion is coated with the butter. Cook over medium heat for 6-7 minutes until the onion is translucent.
3. Add the leftover juice pulp, grated ginger, and minced garlic, and continue to cook for 2 minutes.
4. Add the chopped carrots, vegetable broth, and baking soda.
5. Bring to a boil, then reduce heat and simmer for 30 minutes or until the carrots are very soft.
6. Remove from heat, and add the cream and lemon juice.
7. Use the Hamilton Beach Professional Immersion Blender to blend the soup until it’s smooth and creamy.

Makes: 6 cups