3 big carrots, chopped
5 cups of vegetable stock (or vegetable juice of your choice)
Any selection of herbs you liked - for this recipe, I used parsley, tarragon, dill and garlic chives)
Garlic to taste
Ginger to taste
Chopped shallots to taste
I teaspoon of olive oil
This recipe came about one night when I had too many carrots and too many herbs that wouldn't last much longer!!! So I decided to throw them together and see what would happen.
1. In a large pot, sautée the shallots, ginger and garlic in a tiny dab of olive oil. 2. Once ready, add the stock or juice and carrots. 3. Simmer for five-ten minutes. If you prefer your soups smooth, simmer here until carrots mostly cooked, then remove, blend (with or without herbs) and them return to pot. 4. Rough chop the herbs (NOTE: if you prefer your soups smooth, blend them to a smooth paste or you will have a very lumpy soup!) and add them to the pot. 5. Bring to a boil, then reduce heat and simmer for as long as you like. I did it for half an hour.
Its a very flavoursome soup and I really enjoyed it. Hope you do as well!