Carrot-Ginger-Almond Bisque

I have found my new favourite (not to mention easy and healthy) soup for this season thanks to Stephanie Pedersen's book American Cozy.

Ingredients:

• 2 tbsp of butter
• 3 cups of chopped carrots
• 1/2 cup of chopped onion
• 1/2 cup of chopped celery
• 2 tsp of minced fresh ginger
• 2 cloves of minced garlic
• 4 cups of chicken or veggie broth
• 1/2 tsp of pumpkin pie spice
• 1/2 rsp of salt
• 1/4 cup of almond butter
• 1 1/2 tbsp of soy sauce
• Optional: black pepper, squeeze of lemon juice
• For Garnish: chopped almonds, thyme, parsley, cinnamon

Recipe:

1. Warm the butter in a large soup pot over medium heat. Add the carrots, onion, celery, fresh ginger, and garlic. Saute until the vegetables are just softened and the onions begin to get translucent.
2. Add the broth and simmer, about 20 minutes, until the carrots are tender. 
3. Cool to room temperature.
4. In a blender, puree the soup with the pumpkin pie spice, salt, almond butter, soy sauce, black pepper, and lemon juice, if using. Continue blending until the soup is silky smooth.
5. Garnish the finished soup with chopped almonds and/or chopped parsley/thyme etc and a dusting of cinnamon if desired.

Hope you have a hygge filled winter!