Ginger Carrot Soup

Serves 4

 

“And a bigger thanks for last night—we’re still talking about how great the food was this morning. Our kids LOVED the soup….”  This lovely compliment about a Valentine catered dinner I did was about this soup.  I must agree, it really is good. 

 

Ingredients:

1. 2 Tblsp. olive oil
2. 1 3-inch piece of fresh ginger, peeled and coarsely chopped (about 1/4 C.)
3. 1 small yellow onion, coarsely chopped (about 3/4 C.)
4. 4 C. mini peeled carrots –about 1 ¼ lbs. (you can find these in a package at your grocery store)
5. 5 C. vegetable broth
6. 1/2 C. fresh orange juice
7. Pinch of ground nutmeg
8. S&P to taste
9. Crème Fraiche or sour cream for garnish

Directions:

1. Heat oil in a large saucepan over medium heat.
2. Add ginger and onion and cook, stirring occasionally, until soft and fragrant (about 5 minutes).
3. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil.  Reduce heat to low, cover and simmer until carrots are very tender (about 45 minutes).
4. Puree the soup in the saucepan using an immersion blender. Or if you don’t have one of those wonderful implements, let the soup cool and puree in a blender or food processor and return to the saucepan. The soup will be quite thick in texture and if you would look a smoother soup, pass the mixture through a sieve.  I left it thick and everyone loved it that way.
5. Add nutmeg, S&P to taste.
6. If the soup still looks too thick for your taste, you can thin it with a bit of water or vegetable stock.
7. This soup can be served chilled (refrigerate for at least 6 hours and up to 5 days), or at room temp or hot.  I reheated mine because my clients wanted it hot.
8. Garnish with a spoonful of crème fraiche or sour cream.  And I put one sprig (standing straight up) of green onion top in mine.