Forget the Normal Rules When It Comes to Ingredient Prep
For lush and creamy soups, we found that we could spare our hands a little knife work and cut ingredients into chunks. The blender’s powerful heating and blending program did the rest of the work for us perfectly. For example, in one creamy soup we cut a pound of carrots into 1½-inch chunks, saving us time. We also tossed in a whole peeled garlic clove and a chunk of peeled ginger. In chunkier soups, you have to be more precise in your chopping, cutting your ingredients to the size you want them to be in the final dish. Cutting them too large would throw off the balance of the soup.