Carrot Ginger SoupMarch 14, 2014 by Roger Leemann
Soup is one of the “perfect foods”. They are typically easy to prepare, simple to cook and serve, as well as allow for an infinite variety of flavor variations.
Listed below is a simple recipe for Carrot Ginger Soup that you can do with a variety of root vegetables including potatoes, parsnips, celeriac or sweet potatoes. In the end, you can choose whether or not to add richness with butter or heavy cream depending upon your taste buds or dietary requirements.
- 1/4 cup (1/2 stick or 60 mL) butter or vegetable oil
- 1 1/2 cups (375 g) chopped onion
- 1 tablespoon (15 mL) finely chopped, peeled fresh ginger
- 1 1/2 teaspoons (7 mL) minced garlic
- 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups or 675 g)
- 2 potatoes, peeled, chopped (about 1 1/2 cups or 375 g)
- 1 1/2 teaspoons (7 mL) grated lemon peel
- 3 cups (750 mL) chicken stock or canned low-salt broth
- 2 tablespoons (30 mL) fresh lemon juice
- 4 tablespoons (60 mL) sour cream (optional)
- Croutons or Crostini
- 1 tablespoon (15 mL) thin sliced Chives or Green Onions
- Heat butter or oil in heavy large pot over medium-high heat.
- Add onion; saute 4 minutes.
- Add ginger and garlic; saute 2 minutes.
- Add chopped carrots, potatoes and lemon peel; saute 1 minute.
- Add 3 cups stock and bring to boil.
- Reduce heat, cover partially and let simmer until carrots are very tender, about 20 minutes.
- Cool slightly.
- Purée soup in batches in blender. (Be careful blending hot soup! It will expand in the blender.)
- Return soup to pot.
- Mix in lemon juice. Season with salt and pepper.
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each crouton, sour cream and green onion.
- If you want to add heavy cream, do so after you purée the soup and have it back in the pot for the final seasoning.
- Be sure to taste the soup while it is hot or at “serving temperature” as the seasoning is temperature sensitive as well.