- 8-10 large carrots
- 1 large onion
- 2 sticks of celery
- 6 cups low sodium chicken stock
- 1 large tablespoon mince fresh ginger (a piece the size of a large thumb)
- 1 large lemon, zest and juice
- 1 cloves minced garlic
- 3 bay leaves
- 1 cup 18% table cream (for finishing)
- 2 cups of frozen peas
- 1 and 1/2 cup diced ham
- 1 and a 1/2 tsp salt
- 3/4 tsp pepper
- butter (But any oil will do)
Peel carrots. Cut carrots, onion and celery into chunks. Size is only a factor in cooking time, as this is a blended soup in the end.
Add butter to the pan and put the onions in to allow them to become soft.
Add celery, carrots, ginger, lemon zest, stock, and bay leaves, and bring to a slow boil.
Cook until the carrots are tender.
Using a stick blender (or traditional if needed, just be careful to allow steam to escape while blending hot food so the lid and contents don't go flying all over), blend until smooth.
(Return soup to pot if using traditional blender) , add lemon juice and incorporate, then stir in the cream.
add peas and ham, and bring soup back up to a serving temperature.
I garnished with fresh green onion.
Enjoy!
