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Ginger-Carrot Soup



Ginger-Carrot Soup


The soup swap was a great experience in several ways: the party was fun; my freezer is full of delicious soup; and I’m eating some things I may not have chosen to make on my own.  Ginger-carrot soup is in this last category.  I’m not sure I would never have made it, but it wouldn’t have been at the top of my list.  But now, having tried it, this is a soup I would make again.  It would be a great starter for a dinner and is perfect, as I’ve been having it, for a nice lunch. 

This soup can be made with either chicken or vegetable stock, as the version I have was made.  So it’s a nice option when looking for something suitable for a vegetarian meal, although it is not appropriate for vegans.  The recipe calls for a garnish of sour cream (or use crème fraîche).   This little garnish really elevates the soup.  The tangy flavor of the sour cream brightens the carrot and ginger and brings out a whole new dimension. 

The weekend is here – it’s a good time to get cooking!

Ginger Carrot Soup

  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cups chicken or vegetable broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger
  • 1 cup whipping cream
  • Salt and white pepper
  • Sour cream or crème fraîche
  • Parsley sprigs or chopped chives, for garnish

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth.

Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs or chopped chives.


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