Spicy Carrot Ginger Soup

 This delicious Soup is from Food.com and is one of my favorites. Ingredients:

Serves: 6
2 lbs baby carrots, chopped
1 large onion, chopped
3 stalks celery, chopped
2 large garlic cloves, minced
2 quarts chicken stock
2 -3 tablespoons ginger, fresh, grated
1 pinch cayenne pepper
1 tablespoon parsley
salt
pepper
1 cup half-and-half cream (optional)
2 -3 tablespoons olive oil

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1 Chop and prepare all vegetables and put into a bowl. Put garlic and ginger in a small, separate bowl.
2 In large dutch oven heat olive oil until it shimmers. Add vegetables, season with salt and pepper, and cook until tender.
3 Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
4 Add chicken stock, cayenne, parsley, and salt and pepper to taste.
5 Cook until all vegetables are very soft.
6 With an immersion blender, puree soup and re-taste for seasoning. If desired add cream, half-n-half, milk, or otherwise 

7 Heat to a simmer but do not boil

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