i am very impressed with this stupidly easy soup, which is basically just a love poem to carrots. i think i get confused about soups and rarely make them because they are going to take forever or i am going to have to go out and buy cream, neither of which is the case. anyway, (this) soup is just perfect for fall, or for san diego days when you get too excited about the sunshine and wear shorts but then it gets cold and you have to walk home and you are FREEZING even though the walk is only 20 minutes and-- let's face it-- its 65 degrees.
+a bag of carrots
+a half-inch or so of ginger, grated. what i like particularly about this soup is that it is not like BAM carrot ginger soup, just slightly interesting and really carrot-y.
+stock or its equivalent
+some rice or grains. i used spelt grains. probably buckwheat or wheat berries would also be good. nutty! texture!
-- peel and chop your carrots, throw them in a pot with some olive oil. dump in a few handfuls (a cup?) of rice or grains. i was kind of weirded out by this idea at first but i think it makes the soup way more interesting without a laborious "onion-chopping-and-browning" phase.
--cover with stock and about extra two inches. if you are using can/box stock you might want to dilute it so your soup doesn't get too salty.
--cook for about half an hour until the carrots are soft and the grains are done. cool.
--then blend/puree. if it is too thick, add more stock. if it is too bland, add some salt and pepper. if it is too delicious to be such a bootleg crisper-drawer-reject dinner, then yeah: i hear you.