Ginger Carrot Soup
Added by cookstr | Mon 16 Nov 2009 @ 11:05
The natural sweetness of carrots spiked with orange, ginger, and a whisper of nutmeg makes this soup beautifully delicious. The carrots give the soup a rich, full-bodied texture, as well as a big helping of health-enhancing antioxidants and vitamin A. Whether you enjoy this soup hot or cold, the intense carrot flavor and brilliant orange color will make it memorable.
* 2 tablespoons canola oil or olive oil
* 1 small yellow onion, coarsely chopped (about ½ cup)
* 1 piece (3 inches long) fresh ginger, peeled and coarsely chopped (about ¼ cup)
* 1¼ pounds carrots, sliced ¼-inch thick (about 4 cups)
* About 5 cups Shiitake Vegetable Stock or store-bought low-sodium vegetable broth
* ½ cup fresh orange juice
* Pinch of ground nutmeg
* Coarse (kosher) salt and freshly ground black pepper
* Homemade Crème Fraîche or sour cream, for garnish
1. Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add the carrots, stock, and orange juice. Increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover the pan, and let simmer until the carrots are very tender, about 45 minutes.
3. Using an immersion blender, puree the soup in the saucepan. (Or, let the soup cool slightly, then puree it in a blender or food processor.) If you prefer a smoother texture, strain the pureed soup through a sieve.
4. Add the nutmeg to the soup and season it with salt and pepper to taste. If the soup is too thick, thin it with some water or more stock.
5. To serve the soup warm, reheat it gently over medium-low heat. To serve the soup chilled, refrigerate it, covered, until cold, at least 6 hours or up to 5 days. Garnish the soup with a spoonful of crème fraîche and a light sprinkle of nutmeg before serving. If desired, you can create a swirl pattern in the soup by dragging the tip of a knife or fork through the crème fraîche in a circular motion.
from Myra Goodmans\' Food to Live By, (c) 2006 by Myra Goodman, published by Workman Publishing
Recipe courtesy of Cookstr