3 tbsp olive oil
6 large carrots, chopped (if you have the greens, save a couple of stems)
1 tbsp fresh, roughly chopped carrot greens (or you can sub in parsley, or omit)
2 shallots, chopped
4 cloves garlic, chopped
1 heaping tsp minced ginger
3 pinches saffron threads
2 cups vegetable stock
2 cups water
1 bay leaf
Optional: garnish with more carrot greens and sliced radish
Heat your soup pot or dutch oven over medium heat and add olive oil.
Add the chopped shallots and carrots to the oil, stirring for approx. 10 minutes to soften.
Next, add garlic and add salt and pepper to taste, continue stirring for a couple of minutes.
Add stock, water, ginger, saffron and carrot greens or parsley, stir and raise the heat to medium-high and bring all to a boil.
Once the soup is boiling, lower the heat to low and cover & simmer for 25 minutes.
Turn heat off, lift the lid, remove the bay leaf, and with a hand blender, puree the soup (and shield your eyes!) 😉 - or if you don't have one, just pour it into a standing blender and use the puree setting.
Suggested garnish: sliced radishes and more carrot greens or parsley and serve.