Monday, January 10, 2011

Carrot Ginger Soup

I love soups during these cold Winter days.  I've made Butternut Squash soup, Potato Leek Soup, Poblano Potato Soup, and French Onion Soup.  Now I'll share with you the recipe for a Carrot Ginger Soup.

Carrot Ginger Soup
(makes 10 cups)
2 medium onions, chopped
1/4 cup extra virgin olive oil
2 2-inch knobs of ginger, peeled and grated 
2 lbs baby carrots
2 tablespoons chicken consomme + 6 cups water OR 6 cups chicken/vegetable stock + 2 kosher teaspoons salt
pepper, to taste

Saute onions in olive oil in a large pot over medium-high heat until translucent, about 10 minutes.  Add freshly grated ginger to the pot and stir.  Add baby carrots and cover with your preferred liquid and seasonings (either water+consomme or stock+salt).  Cover and let boil for 1 hour, or until the carrots are fork tender.  If you want to make the cooking time less, slice the carrots.  

Use an immersion blender, food processor, or blender to puree soup into a velvety delicious soup full of flavor!  
There's only one knob of ginger here because at first I was only using one, but after I tasted the soup during cooking, i decided it needed more ginger so I added another!  Feel free to add as much as you can handle!
Before being blended  
Silky smooth Carrot Ginger Soup!  Delish!


Post a Comment

Related Posts Plugin for WordPress, Blogger...