This recipe is from culinate.com, which has become a favorite recipe source around here! The site has tons of great recipes, many of which are from top-tier veggie cooks like Deborah Madison and Mark Bittman. Just enter an ingredient in the search box, or visit the recipes page to view featured recipes or browse the recipe collections.
Carrot-Ginger Soup
By Caroline Cummins, from the Culinate Kitchen collection
Don’t worry about exact proportions in this soup; the ingredients tend to balance out whatever you do.
Ingredients
8 to 12 carrots, depending on size, peeled and chopped
1 yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 Tbsp. fresh gingerroot, peeled and chopped
¼ cup olive oil
1 Tbsp. butter (optional)
4 to 6 cups chicken or vegetable stock, depending on desired soup consistency
Salt and pepper to taste
Plain yogurt, sour cream, or crème fraîche as garnish
Freshly chopped chives and/or cilantro leaves as garnish
Steps
1. In a large, heavy stockpot, cook the carrots, onion, garlic, and ginger in the oil and optional butter until the vegetables begin to soften.
2. While the vegetables are cooking, heat the stock. Add the stock to the vegetables and simmer on low until the vegetables are thoroughly softened, about 20 minutes. Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture. Add salt and pepper to taste.
3. Ladle the soup into bowls. Dollop each serving with a bit of yogurt or cream and sprinkle with the chopped chives and/or cilantro. Serve immediately, preferably with slices of crusty bread.
0 Responses to “Carrot-Ginger Soup”