Carrot & Ginger Soup

Carrot and Ginger Soup

The carrots this time of year are amazing. For dinner tonight make my Carrot Ginger Soup. Serve it with a fresh bun and a salad. Make sure you have a few fresh herbs on hand for the salad and to garnish the soup. Fresh herbs have been a main ingredient in love potions since the beginning of time.

Cooking Time: 40 minutes

Equipment: Large pot

Servings: 8

Ingredients

2 Tbsp each olive oil and butter

1 onion, chopped

4 ribs of celery, chopped, include leaves

½ tsp salt

1 clove garlic

10-12 medium carrots, chopped ¾ ‘” cubes, approx. 4 cups

3 all- purpose potatoes, chopped ¾’ cubes, approx. 11/2 cups

1 tsp coriander

¼ tsp each turmeric and cumin

1 Tbsp fresh ginger, chopped fine, approx. 1 inch knob

4 cups stock, chicken or vegetable or favorite

1 cup milk or 1 cup coconut milk

1 Tbsp lemon Juice, or to taste

1 tsp ground pepper, or to taste

11/2 tsp salt, or to taste

½ cup cilantro, chopped

Order of Events

1. In a large pot on medium-low heat, sauté the onions and celery in the butter and olive oil for 5 minutes.

2. Crush the garlic into the salt with the side of your knife then chop finely with the blade, add to the onions and celery, sauté 3-4 minutes longer. If the onions or garlic start to brown turn the heat down.

3. Add carrots, potatoes, spices and ginger.

4. Add stock, bring to a simmer, cover with lid. Simmer until vegetables are soft, approx. 15 minutes.

5. Allow soup to cool slightly to avoid burning yourself, blend until smooth with a hand blender or in a food processor.

6. Gently stir in milk or coconut milk.

7. Season soup starting with lemon juice, followed by pepper and salt. Taste while seasoning you will find the flavors evening up. Use your discretion.  Cover with lid and keep soup warm until ready to serve.

8. Garnish with chopped cilantro when serving.

Table Talk

If the soup is too thick, add a little more broth. You can substitute another fresh herb for cilantro, try flat leaf or curly parsley.