Gingered Carrot Soup
Sometimes the most nourishing foods are also the most simple and easy to make. This ginger carrot soup is just that.
INGREDIENTS 3 T. unsalted Butter 1 1/2 pounds Carrots (6-7 large carrots), cleaned and sliced 2 cups chopped White or Yellow Onion Salt (to taste) 1 t. minced Fresh Ginger Root 2 cups Chicken or Vegetable stock 2 cups Water 3 large strips of Orange Zest Chopped chives, parsley, dill or fennel for garnish (optional)
Directions:- Sauté onions and carrots: Melt the butter in a soup pot over medium heat. Cook the onions and carrots, stirring occasionally, until the onions are translucent, about 5 to 8 minutes. Do not let them brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
- Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots soften.
- IMPORTANT! Remove the strips of orange zest! If you forget and purée the soup with the zest still in it, the soup may be too bitter.
- Purée soup: Purée the soup in a blender until completely smooth. Only fill the blender bowl a third full of the hot liquid. Keep one hand pressing down on the cap of the blender to keep it from popping off. I put a dishcloth on top of the cover as well. Add more salt to taste.
- Garnish: Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.
This soup, paired with a salad, is a wonderful lunch...or a light supper. I love serving it in
Livliga soup bowls....or handmade pottery ones! Makes 4-5 servings.
