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?
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.
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.
Remove the carrot soup from heat and blend with a stick blender - or countertop blender - until completely pureed. Add salt and pepper to taste.
Drizzle basil oil on top of each bowl before serving.