Carrot Ginger Soup

Friends...nothing like a snowy Friday afternoon to remind me to return to the blog and share a few winter favorites! After enjoying carrot ginger soup by the campsite this fall, I was challenged to find a recipe and make this soup myself.
Enjoy!

2 lbs carrots
2 tsp seasoned rice vinegar, divided
3 tsp sesame seeds, toasted and divided
2 lg garlic cloves
2 tsps finely grated ginger
1 tsp sesame oil

Peel carrots. Ribbon 1 carrot with a veggie peeler, and transfer to a bowl. Toss ribbons w/ 1 tsp rice wine vinegar and 1 tsp seeds, for garnish. Set aside
Cut remaining carrots crosswise into 1 inch pieces, and add to a medium saucepan w/ 2 in of water to cover. Bring water to a boil, and simmer carrots 15 minutes. Add garlic cloves, and simmer 5 min more or until carrots are very tender.
Using a slotted spoon, transfer carrots and garlic to a food processor. Puree carrots and garlic, 3 c cooking water, and ginger until smooth. Transfer to a saucepan, and stir remaining 1 tsp vinegar and sesame oil. Bring soup to a simmer.
Ladle into 4 bowls, and garnish with ribbons and remaining 2 tsp sesame seeds.

Prep 20 min, cooking time 25 min.