Solstice Recipe Club: Carrot Ginger Soup w/ jalapeño, crème fraîche, croutons & chives

Serves: 6-8

INGREDIENTS:

3 lbs peeled Carrots, cubed

1 “finger” of Ginger, diced

1 Jalapeño diced

1 Yellow Onion diced

½ cup Butter

1 tablespoon Thyme

½ cup White Wine

3 quarts of Stock (vegetable or chicken)

6 tablespoons Crème Fraiche

1 tablespoon Chive

2 tablespoons Croutons

On a medium heat, sauté onions, jalapeño, and ginger until onions are translucent. Add carrots and when soft add thyme and wine.  Cook for five minutes until the wine is fragrant.

Add stock and let simmer for 30 minutes or until the mixture reduces by a third.  Blend the mixture and pass through chinoise if you a smoother texture is preferred.

Add salt and pepper to taste and garnish with crème fraiche and croutons.