It took me forever to come up with a carrot soup recipe that suited my tastes - the surprising addition of salsa is what finally did it for me.
1 tablespoon olive oil
1 cup yellow onion, coarsely chopped (from Schaner Farm)
2½ teaspoon ginger, fresh, chopped
3 large cloves garlic, minced (from Schaner Farm)
2 cups carrots, chopped (from J.R. Organics Farm or Suzie's Farm)
¼ cup salsa
3 cups vegetable stock
freshly ground pepper
Sauté the onion in the oil in a pan on medium heat until soft, about 5 minutes. Add the garlic and ginger; cook another 2 minutes. Add carrots and salsa; cook for 1 minute. Add broth, bring to a boil, and simmer covered until carrots are soft, about 20 minutes. Puree and season to taste.
Garnish with crema, sour cream, cilantro, onions sprouts or microgreens
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