My favorite homemade soup, and yet another recipe from my mom’s archives.
- 4 tbsp butter
- 2 lb. carrots, peeled and chopped (~6 cups)
- 2 medium onions, diced
- 2 cups chicken stock
- 4 cups water
- 1 bay leaf
- 1½ tbsp fresh ginger root
Optional: ½ cup whipping cream.
(I leave it out; I’d rather get my cream-based calories through desserts, and I like the pure carrot-and-ginger flavor.)
For vegan soup, use coconut oil and vegetable stock instead of butter and chicken stock.
- Melt butter in medium saucepan. Add carrot, onion, bay leaf, and ginger. Fry just until the vegetables get a bit of color, about 3 minutes. (No need to finely chop the carrot and onion or dice the ginger; it will all get mixed up in the blender anyway.)
- Add chicken stock and water and bring to a boil. Simmer on low until carrots are tender, about 15 minutes.
- Pour into a blender or food processor and blend until smooth. Season with salt and pepper.
 I’ve decided to stop titling every recipe “The Best $THING” because you’ll think I’m exaggerating if I call everything the best. So just know that I wanted to call this “The Best Carrot Soup,” but I restrained myself. 😛
 Sadly this Toronto restaurant is no longer in business. In looking it up for this post, I found this interesting writeup on all the different places named The Frog and Peach and where the name came from: everything2.com/title/The+Frog+and+Peach.