How Many?

Serves 4

What Do We Need?

2 tablespoons butter
1 bunch basil
1 cup olive oil
1 onion, chopped
10 carrots, chopped
2 tablespoons fresh ginger, grated
4 cups chicken or vegetable stock
Salt and pepper to taste

How Do We Make It?

  1. In a soup pot over medium high heat, add butter and onions to cook.  Stir the onions often until they are soft, then add the carrots and ginger.  Cook for 2 more minutes, coating vegetables in the butter, and then add the stock.  Cover and bring to a boil, then reduce heat to a simmer until carrots are tender, about 35 minutes.

  2. Wash and rip basil and dry well.  Place in a large pot with olive oil and blend with stick blender, or puree oil and basil in a countertop blender.  Heat oil up and simmer for 45 seconds.  Turn off heat and strain oil through fine mesh strainer into a bowl.

  3. Remove the carrot soup from heat and blend with a stick blender - or countertop blender - until completely pureed. Add salt and pepper to taste.

  4. Drizzle basil oil on top of each bowl before serving.