Two root vegetables are sauteed and simmered slowly to make this creamy carrot ginger soup. Puree the soup and serve hot or cold depending on the season.
About Matthew Mead
Matthew Mead is a lifestyle writer, photographer, and stylist based in New Hampshire. His work has appeared Better Homes & Gardens, Real Simple, and Country Living, among other publications. He’s also the former co-editor of Flea Market Style. Mead is the author of Halloween with Matthew Mead, Entertaining Simple, Cakes for Kids, and Easter Eggs.