Ginger Carrot Soup

This soup was another one of my experimental cooking creations - it was time to use up the copious amount of leftovers, and necessity is the mother of invention. So here's my process:

1) Had a bag of baby carrots were pushing ... not baby. So I sliced a third of them and sauteed them in brown butter in a heavy skillet (add brown sugar to melted butter and stir with wooded spoon) with sage, black pepper and a splash of maple syrup. Serve them hot.
2) Take the remaining cup(?) of baby carrots and give them a whirl in the blender to chop them up a bit. Add them to saucepan with bottom coated in olive oil on medium heat.
3) Add half a chopped onion and a small pear, diced, to mix the savory with sweet. Add a few tablespoons minced ginger and season with salt and pepper. Saute until onions are translucent and then add a cup of water and turn the heat up to simmer.
4) Next I poured the remaining maple brown butter leftover in the skillet into the pot, stirring in a pinch of nutmeg and a generous dash of white pepper. We had leftover rice in a mild curry broth in the fridge, so I stirred that in with the carrots as well.
5) I added a splash of rice vinegar and sesame seed oil, stirring to combine. Then I poured in a can of chicken broth and simmered for 20 minutes to half and hour, the pot cracked to let the soup reduce. I stirred in a little apple cider and salted to taste.
6) When the kitchen smelled deliciously of spicy sweet carrots I took the soup off the heat and poured it into the blender to puree. Then I poured the puree back into the hot pot and topped with freshly ground pepper.

This ginger carrot soup is healthy and delicious, packed with the all the carrots' nutrients and delicious flavor - ginger eases the stomach and the soup warms you up!