1tspkosher salt [I use Diamond Crystal, use half if Mortons]
2cupsstockvegetable, or chicken
3stripszest from an orange
chopped thyme, parsley, dill, or chives for garnish
Start with the carrots and onions: Peel and slice the carrots. Melt butter in a 3-quart pot over medium heat. Cook the carrots and the onions, stirring occasionally, 5 to 8 minutes, until the onions soften. Do not let the vegetables brown, but cook them gently so they “sweat”. Sprinkle a teaspoon of salt over the veggies as they cook.
Add stock and water, minced ginger, and the strips of orange zest. Bring to a boil briefly, then reduce heat, cover, and simmer gently until the carrots soften totally. This will take about 20 minutes.
Finish in a blender, but first, remove the 3 strips of orange zest. Do NOT forget this step, they'd make the soup bitter if left in.
If you prefer, work in small batches, and blitz in a regular blender, or a high-speed blender, until perfectly smooth. Only fill the blender vessel one-third full with any hot liquid, and keep a clean kitchen towel, and your hand, pressed on top of the blender cap. Using an upright blender is more trouble, but in my opinion, it’s worth it: you’ll end up with a luxuriously smooth soup.
Add more salt, if needed, to taste. Garnish with fresh herbs – I’ve used thyme in the photo, and it was a lovely addition.