Case of the Sniffles and the Carrot Ginger Soup

Mr. Winter  has come with full force and I am down with a bad case of the sniffles. Now, raise your hand if the first food item that comes  into your mind when battling the sniffles is the humble soup. A quick look at the stock of vegetables in the refrigerator seemed to confirm what I had already suspected ...carrots galore ..blame it on Mr. Roy for bringing extra large bags of them . Further investigation revealed that yes, ginger was there in sufficient quantity too , to make ginger carrot soup . Will not mention that mint was available  too for decorative purposes ( don't want to sound too vain ).

Armed with the necessary ingredients (mentioned below) , marched to my kitchen counter .  After the initial chopping and sauteing was done and the the carrots softened by the addition of the vegetable stock and water to the pressure cooker,  I used my Vitamix  in the soup setting for the blending . Any normal blender will also get the job done (have tried it many times before the previously said appliance  came in my possession ).

Here is the recipe -

Ingredients -
Carrots 4-5 medium sized ones
Ginger  1 small piece (about 1 inch)
Onion 1 medium sized chopped
Butter 2 Tbsp
Salt and black pepper to taste
2 cups vegetable stock ( I make it in bulk and refrigerate)
2 cups water
2 tsp lemon juice

Method -

Peel the onion and carrots . Wash and then chop into medium chunks.
Heat the butter in the pan and to it add the chopped onions and carrots . Add the ginger too after crushing it slightly . Do not chop or grate it as you might need to discard it later before blending if you don't want the strong gingery taste.
After a quick saute , transfer it to a pressure cooker . Add the vegetable stock and water and let it cook for 10-15 mins.
Cool the mixture and discard the ginger if you so desire.
Blend it after it has sufficiently cooled  and afterwards transfer to a pot again.
Add the salt  along with little water and let it simmer for 4-5 mins.
Before serving , add the black pepper and lemon juice and garnish with mint leaves .