Creamy Carrot Tomato and Ginger Soup
Ingredients
- 12 ounces carrots, peeled and cut into 1-inch pieces (2 cups)
- 1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup)
- 1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use)
- 1 tablespoon minced fresh ginger
- 6 tablespoons extra-virgin olive oil, divided, plus more for serving
- Kosher salt and freshly ground pepper
- ½ white onion, finely chopped (¾ cup)
- 1 tablespoon unsalted butter
- Crusty bread, for serving
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