ForneyLife

Carrot Ginger soup

Posted in Food, Recipes by Elizabeth on October 6, 2010

I wonder how many fall centric posts we can squeeze in this year.  Here is yet another.  This soup is a delightful accompaniment to a crisp evening, perfect for sipping from a mug on your balcony.  Carrots and ginger are a very yummy, somewhat asiany combination.  When I made this, I was half way through the cooking process when Adam came home. Before he was one foot past the door, let alone in view of the kitchen, he greeted me by saying “It smells like good things are happening in here!”  Well he was right.

Ingredients:

  • 2 lbs carrots
  • 2 yellow onions
  • about 2 tbsp peeled fresh ginger
  • 2 tbsp sweet cream butter (option to use olive oil or vegan butter for those on a nondairy diet)
  • 6 c chicken stock
  • heavy cream or milk (optional)

Prep all your veggies first.  Chop the onions, peel and roughly chop the carrots.  You want the carrot

pieces to be about the same size so they cook at the same rate.  Then peel the ginger.  Over medium to high heat in a large stock pot, melt the sweet cream butter.  Add the onions with a healthy pinch of a salt and sauté until they are golden.  Add the carrots, ginger, and chicken stock.  Bring the pot to a boil.  Turn the heat to low and let the soup simmer for about 20 minutes, or until the carrots are tender.

The next step is to puree!  Transfer the soup in batches to a food processor or blender, or use an immersion blender.  Get each batch nice and smooth and then return the soup to the pot and some high heat.  Season the soup with salt and pepper to taste.  I like to use white pepper here so that you don’t see it in the soup.  Add some heavy cream – this is an optional step.  It basically helps to make the soup look a little smoother and of course adds just a bit of richness.

You’re ready to serve!  I like to serve these in a small mug, its a hearty rich soup.  You can top the soup with a dollop of sour cream, or some chives.  On this particular night we served it simply with a steak salad.  Dig in!

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4 Responses

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  1. Sarah said, on October 6, 2010 at 10:34 pm

    This looks so delicious! I love carrots and ginger has a very special place in my heart. This looks perfect to make for Fall.
    PS I’m up for the challenge on how many fall centric posts we can squeeze in!

  2. Mom said, on October 7, 2010 at 8:07 am

    Yummy! I echo Adam’s comments from the front door, even though I cannot smell it, I can imagine the wonderful aromas!! Good job!!

  3. Meredith said, on October 7, 2010 at 7:02 pm

    I’m impressed and amazed with the frequency of your kitchen adventures. It seems like all your recipes and experiments are a success!

  4. Andrea said, on October 9, 2010 at 10:56 am

    Yummy. Man this looks tastey!


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