Garden Carrot and Ginger Soup
Fresh garden carrots make this soup really special.
I’m not sure what this says about me, but one of my favorite things is to find some forgotten delicacy in my freezer. I freeze food all the time, and it is not at all uncommon for me to forget about it. Maybe that is because I so enjoy finding my secret stashes. A few days ago I made one of those exciting discoveries—a container of Carrot Ginger Soup made from carrots Rick grew in our garden this summer.
I like carrots, but I just couldn’t eat all the carrots Rick harvested for me this year. So I thought about what the heck I could do with them. I remembered a carrot ginger soup I got at the Reston Farmer’s Market, hand made with love by Katharine of 100 Bowls of Soup. I figured (correctly) that I could freeze it in batches and have a special treat throughout the fall—assuming I didn’t lose it in the freezer. I found a recipe for Classic Carrot Ginger Soup at Colchester Farms (from Chef Carol). As usual, I adjusted it a little. I don’t like soy milk, and I’m not a vegan. So I used cream instead. Delicious.
I hadn’t started this web site yet back when I made this soup, so I didn’t take pictures of the soup making process. Hopefully you can just tell from the recipe that this is very, very easy. And it really did freeze well.
Recipe: Carrot Ginger Soup
Summary: Light and refreshing, a wonderful recipe for leftover carrots.
Ingredients
- 2 cloves of garlic, chopped
- 2 Tbs crushed ginger (add more to taste)
- 9 medium carrots, coarsely chopped
- 3 Tbs olive oil
- 2 cups vegetable or chicken stock
- 1 small onion, diced
- 1 Tbs agave or maple syrup
- 1 tsp black pepper
- 1 cup cream (or soy milk for vegan)
- salt to taste
Instructions
- Heat the oil, onion, ginger and garlic in soup pan. Saute until the onions soften, about a minute or two.
- Add the remaining broth, agave/maple syrup, pepper, and carrots.
- Bring to a simmer. Heat until carrots are soft and will break with a fork.
- Remove pan from heat and let it cool for a few minutes (you don’t want to put hot liquid in the blender lest the blender cap explode on you).
- In batches of about 1 cup each, blend the soup to a thin, creamy puree.
- Once all the soup is blended, return to the soup pan, add the cream/soy milk, and simmer until it is ready to be served.
Quick notes
I actually prefer this soup cold. If you plan to serve it cold, let it simmer for a few minutes after adding the cream/soy milk. Turn off the heat and let it cool on the stove top, then store in the refrigerator.
Preparation time: 6 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Copyright © Susan Rose.
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