While most soups tend to be 'comfort' foods and make me think of winter - this soup is all about spring. It was a simple recipe of carrots, shallots, ginger, and sesame oil. I topped it off with a dollop of greek yogurt and a few sprigs of mint.
And it was a good excuse to finally use my immersion blender (yes, the blender that I 'so needed' for Christmas two years ago, but had actually never used - until now, that is.)
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