Ginger Carrot Soup
“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.
- 2 Tblsp. olive oil
- 1 3-inch piece of fresh ginger, peeled and coarsely chopped (about 1/4 C.)
- 1 small yellow onion, coarsely chopped (about 3/4 C.)
- 4 C. mini peeled carrots –about 1 ¼ lbs. (you can find these in a package at your grocery store)
- 5 C. vegetable broth
- 1/2 C. fresh orange juice
- Pinch of ground nutmeg
- S&P to taste
- Crème Fraiche or sour cream for garnish
- Heat oil in a large saucepan over medium heat.
- Add ginger and onion and cook, stirring occasionally, until soft and fragrant (about 5 minutes).
- 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).
- 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.
- Add nutmeg, S&P to taste.
- If the soup still looks too thick for your taste, you can thin it with a bit of water or vegetable stock.
- 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.
- Garnish with a spoonful of crème fraiche or sour cream. And I put one sprig (standing straight up) of green onion top in mine.