The best carrot soup I have ever made

We have all sorts of odds and ends after this last week, including a bag of baby carrots that wasn't getting any younger (note to self, don't buy four bags in a week, even if they are on sale...) so it was carrot soup time! This was a smaller batch than usual, I'd usually peel and cook about 3-4 lbs at once, but there is enough for lunch tomorrow and the next day. This is important, as chris has now learned the merits of carrying his lunch, (oh thank god) and soup is great for that, just store it in a jar and reheat with the lid off.

The Best Carrot Soup Ever.

1 tbls unsalted butter

1/2 large sweet onion diced

4 stalks of celery diced

(should have put 3-4 cloves garlic sliced in here)

cook these together until they are soft, then add:

1 lb peeled carrots cut in chunks

salt and pepper

continue to cook on med heat. when you can smell the carrots, add:

4-6 cups of water (or veg broth would be better, but I bought this powdered broth and am trying to use it up)

when it simmers add broth powder and some dried garlic

med simmer 15 mins, add:

2 small or 1 large diced potatoes and about 1 cup cooked white beans

simmer another 15-20 minutes and mash with potato masher until creamy and mostly smooth

add a bunch or fresh ginger (I used part of a jar of grated ginger, fresh would taste better)

1 tbls paprika

salt and pepper to taste

to finish, turn off heat, and melt about 3 spoonfuls of sour cream in.

We ate this with broken tortilla chips sprinkled on top.

Makes about 10 servings for most people, or fewer if you are feeding chris.

P.S. We did it! no meals out this week, just a few drinks and a visit to the taco truck. I don't want to jinx this but posting any goals, but project eat right and save money is off to a great start.