Carrot Savvy Soup

3 Tbs olive oil

1 bag of baby carrots, sliced roughly

1/2 yellow onion

3 small cheese rinds, (any kind will do)

about 2 oz of ginger cut in thick cubes

1 cup of Chicken or vegetable stock

1/2 half and half

7 dried kaffir lime leaf ( 2 to 3 fresh)

1 tsp. Sea Salt

1 tsp. Pepper

2 tsp. Sumac

Why call this a savvy soup?

Well, I asked myself "what the hell do I do with this bag of baby carrots I left in my fridge and forgot about? Why can I not throw a darn thing away? I know there is a reason for not pitching these silly cheese rinds. They were from the best cheese ever, Truffle Tremor!"

This soup was the reason!

Sauté carrots, ginger, salt, pepper, kaffir lime leaf and onions in olive oil. I recommend using a larger sauce pan. Stir occasionally until carrots are soft. Once carrots are soft add cheese rinds, stirring frequently. Once the cheese rinds begin to melt and stick to bottom of pan, add stock and sumac. Simmer with lid on until soup begins to boil, about 5 min. Add cream stirring constantly when pouring into the hot mixture. Take off heat and let cool slightly. Take out kaffir lime leaf. Puree in blender or with hand blender.

Use sumac to taste! Amazing!