“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
_ _I went through a phase last winter during which time every dish I made turned out to be red or orange. They just felt so festive and in the desolate wasteland that is upstate New York in late February, you take what colors you can get. When you’ve dragged yourself home through the gray, slushy snow, and your commute has taken 30 minutes longer than necessary because Cornell students cross the streets en masse without even a glance to make sure that there isn’t a Mack truck barreling down on them… *deep, gasping breath after that run-on sentence* A hearty, spicy soup is the perfect antidote to the blues. Nom nom nom.
1 tbsp Olive Oil
1 medium Yellow Onion, sliced
1 1/2 pounds Carrots, cut into 1/4-inch rounds
4 cups Low-Sodium Chicken or Vegetable Broth
1/2 tbsp Grated Ginger
1 1/4 teaspoons Kosher Salt
1/4 teaspoon Black Pepper
1/4 cup Sour Cream
3 tbsp Chopped Fresh Dill
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, about 5 to 6 minutes.
2. Stir in the carrots, broth, ginger, salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
3.Using a blender, purée the soup in batches until smooth. Return to pot and rewarm over medium heat.
4. Divide up the soup into bowls and top with a dollop of sour cream and fresh dill.