Sunny Sunday Morning in Spring

Contemplating the sun shining outside, the grass growing and greening, and all the plants starting to spring to life, and relishing the relatively unfamiliar sensation of a clean kitchen....I was inspired to create this zesty soup to welcome home the churchgoers.

Cream of Carrot Ginger Soup

2 tbs butter

2 large shallots, coarsely chopped

1/2 yellow pepper, coarsely chopped

900 ml chicken broth, unsalted

1/2 tsp crushed rosemary

2 tsp minced ginger

1 tsp coarse sea salt

1 tsp fresh ground pepper

1 c cream (use milk if you want a lighter version)

In large pot, saute shallots and pepper in butter until transparent. Add chicken broth, carrots, and seasonings. Bring to low boil and simmer until carrots are tender, about 1/2 hour. Use immersion handblender to puree vegetables. Stir in cream and serve. Garnish with fresh chives and wedge of lemon.