Monday, June 29, 2009

Carrot Ginger Soup

Soup is not something you often hear described as "refreshing," but this one really is. You take a good quantity of fresh ginger and add it to just about anything, it will probably become at least a smidgen more refreshing than it otherwise was. In this case, that thing you add it to is fresh carrots, thyme, onion, garlic, and herbs. It's a beautiful medley of spring-like flavors with a hint of spice. Just what the doctor ordered on an overcast summer day.

Carrot Ginger Soup
adapted from Art Smith's Back to the Table
serves 3


1 tablespoon unsalted butter
1/2 large onion, chopped
3/4 pounds carrots (about 4 medium), peeled and sliced
1 1/2 tablespoons peeled and grated fresh ginger
1 garlic clove, minced or pressed
2 1/2 cups low sodium vegetable broth
2 sprigs fresh thyme
freshly ground pepper, to taste
1 bay leaf
1/4 cup skim milk


1. Melt butter in a soup pot over medium heat. Add the onions, cover tightly, and cook, stirring occasionally, until onions are golden, about 5 minutes. Stir in carrots, ginger, and garlic and cook for 2 minutes. Stir in broth, thyme, pepper, and bay leaf. Bring to a boil over high heat.

2. Reduce heat to medium-low and cover the pot partially. Simmer until carrots are very tender, about 15 minutes. Remove thyme sprig and bay leaf.

3. Puree soup in batches in a food processor, or with a stick blender. Return to the pot and stir in the milk. Heat until very hot, and season with salt and pepper to taste. Serve.

This goes very well with whole wheat pita bread or naan. Enjoy!

1 comment:

  1. A very interesting, must try combination. Thanks