New to the Repertoire: Carrot Ginger Soup
We have been stocking up in case we have to quarantine for weeks. Last Friday, I told my boyfriend I would stop by Haymarket and the grocery store after work to pick up a few more things. When I came home, I found that I had brought soft corn tortillas, he bought hard taco shells. I bought a crispy french baguette, he bought a loaf of everything bread. I bought 5 lbs of carrots, he bought baby carrots. I tucked the 5 lbs of carrots away in the back of the fridge, hoping they would stay good for a while. And a week later, there is not a can of soup to be found on the shelves, so I am making my own carrot ginger soup in case we end up sick in bed pretty soon. Ingredients 2 tablespoon extra-virgin olive oil 2 cup chopped yellow onions 8 garlic cloves, smashed 4 heaping cups chopped carrots 1 tablespoon grated fresh ginger 4 tablespoons white wine 4 cups vegetable broth Sea salt and fresh black pepper 1 teaspoon maple syrup, or to taste (optional) coconut milk for garni...