Gingery Carrot Soup

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Step 1

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking.) Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon until lightly browned, about 5 minutes.

Step 2

Stir in broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.

Step 3

Use ladle to carefully transfer carrots and liquid into blender jar (liquid will be hot; ask an adult for help.) Add milk. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about 1 minute. Pour soup into bowls or mugs and serve.

Step 4

For the ginger: 1: Use side of small spoon to scrape skin from one end of large piece of ginger. Peel away skin from about 1 inch of ginger.

Step 5

2: Use chef's knife to cut off peeled portion of ginger. Chop peeled ginger into small pieces.