Garden Carrot and Ginger Soup
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.
- 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
- 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.
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.