feels a lot less healthy than it really is. makes 4 generous servings.
2 pounds carrots, peeled and sliced into 1/2'“ rounds (about 10 carrots)
1 onion, diced
4 cups vegetable broth
1 cup water
1/4 cup oats
1 tbs butter or equivalent
1 tsp ground ginger or fresh equivalent (do I look like the kind of person who has fresh ginger laying around?)
black pepper to taste
Sauté the onion in butter until tender over medium heat, about 5 minutes. Add the carrots, ginger, and black pepper, and cook for another 5 minutes. Add the broth, water, and oats and bring to a boil. Lower to a simmer and cook until the carrots can be easily pierced with a fork - about 25 minutes.
Carefully add the soup to a blender or food processor, and puree until smooth. You can also use an immersion blender but I’m not that fancy. Add more broth here if you would like a thinner soup.
Top with croutons or paprika-roasted chickpeas.