Carrot Ginger Soup

Directions

1. Ribbon one carrot with a vegetable peeler and transfer it to a bowl with 1 tsp rice wine vinegar and 1 tsp sesame seeds. Set aside for garnishing the soup.
2. Place the remaining carrots in a saucepan covered with water. Bring to a boil then simmer for 20 minutes or until very tender.
3. Using a slotted spoon transfer the carrots to a food processor. Add the garlic cloves, 3 cups of the cooking water, and ginger. Puree until smooth. Add in the remaining 1 tsp rice wine vinegar and the sesame oil.
4. Ladle soup into bowls and garnish with the carrot ribbons and remaining sesame seeds.
5. For freezing: Make a double batch and put in an airtight container for up to 3 months. Just thaw and heat! Simple!