Carrot Soup with Carrot Chips

It's warm, then it's chilly. It's sunny, windy and overcast, ending with sprinkles all in one day. Today, it's dark rain. Mother Nature must get bored sticking to one theme.

So here is a soup that covers them all. It's made with every day ingredients that are easily adjustable. It can be served warm or chilled. It's light, sweet and creamy without adding sugar, butter or cream. A Fresno pepper gives a spicy hint in the back, just so that you won't forget where this recipe comes from. If you have time for it, baby carrot chips are nice as a pretty garnish with sweet potato-like flavor. You can also make this with regular carrots.

Carrot Soup) Sauté 1/2 cup (C) of sliced onion (about 1/2 medium sized onion) sprinkled with 1/4 teaspoon (ts) of salt, in 2 tablespoons (TBSP) of vegetable oil until translucent.

Add 2 C of peeled, sliced carrots (about 2 medium sized carrots) and 1 TBSP of de-seeded, chopped fresno pepper (about 1 pepper). Sauté for another 3 minutes, stirring often to prevent ingredients from sticking to the pot.

Add 1 ts fresh grated ginger and 2 C of water. Bring up to boil, then simmer for an hour, or until carrot slices are completely soft.

Optional - A quick way to add some nutty flavor is peanut butter. Since the flavor of peanut butter is pretty strong, I'd put 1 TBSP maximum. Stir well.

Blend in a mixer until smooth. Adjust seasoning with salt. Just before serving, feel free to add a splash of fresh lemon juice.

Carrot Chips) Peel and thinly slice carrots. If you have a mandolin, that helps. Preheat the oven to 250F/120C. On a sheet pan lined with aluminum foil, grease the foil with vegetable oil using paper towel for even coating. Lay out the carrot slices. Drizzle oil and make sure the top side of the carrot slices is well coated with oil using a pastry brush or your fingers. Sprinkle salt. Cover with a new layer of aluminum foil, then place another sheet pan on top to keep the carrot slices pressed.

Bake in the oven for 30 minutes. Carrot chips are done when the edges start turning brown. You will also notice sweet potato-like smell when you open the oven. If the carrot slices look glossy, you have another couple of minutes to go. Quickly transfer to a paper towel lined plate. Carrot chips become crispy as they cool. They become crispier kept in a plastic bag in the refrigerator.