Carrot Ginger Soup

Well. It's been a long time since I've posted a recipe. Life is busy, and while I have not been here lately that does not mean that I've not been cooking! This winter has been an especially chilly one here in NorCal, and we've been eating lots of soup. Ah, nothing warms the body and soul quite like a pot of delicious and hearty home-made soup. Yummm. Here's a new one that we tried a couple of weeks ago. The carrots are sweet, the potatoes add body, and the ginger adds that special something to make this an extra tasty dish. Enjoy!

CARROT GINGER SOUP

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely diced
1 tablespoon ginger, peeled and grated
2 medium potatoes, peeled and diced
8 to 10 medium carrots, peeled and diced
salt and pepper to taste
four cups vegetable stock or chicken broth

Place a large soup pot over medium heat. Add oil and butter. When butter is melted, add garlic and ginger. Saute for three or four minutes. Add potatoes, carrots, salt and pepper. Stir and continue cooking for about five more minutes. Add broth, stir and cover pot. Let simmer until vegetables are very tender. Using an immersion blender, puree soup until smooth. Adjust seasoning as needed and serve. Garnish with sour cream or yogurt if desired.