Carrot Ginger Soup
Oct. 14th, 2013 07:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mathsnerd in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is a very nice soup for autumn, with its vibrant orange colour, and if you dial the ginger up like I did in the options below, you have a perfect meal for someone with a horrible, nasty cold who needs all the natural lurgy-fighting essences she can get. With the ginger at the normal level, in my experience, it's also a soup for kids.
Accessibility Notes: You will need to be able to chop veg, stir in a pot, and blend either with an immersion blender or by transferring to a blender and back to the pot.
4 large carrots (or 560 grams worth of baby carrots)
1 small onion
1 1/2 T fresh ginger, chopped (prechopped in the jar will do if you can't chop at all, or find a gingerroot, but don't use powdered ginger. Crystallised ginger is better in a pinch)
1 T butter
1 T sugar
freshly ground black pepper
3/4 litre vegetable stock/broth
100 ml whole milk
Wash and slice the carrots into rounds. If using the baby carrots, just open the packages. Chop the onion finely. Peel and chop the ginger nub.
Melt the butter in a medium-sized pot. Add the ginger, stir. Wait until the aroma of the ginger starts to emanate before adding the onion. Stir regularly until the onion starts lightening in colour. Add the carrots, the sugar, and the pepper and keep stirring until the onion is transluscent.
Add the vegetable stock and let cook for 15-20 minutes until the carrots are completely cooked through.
Purée immediately with an immersion blender or allow to cool and transfer in batches to a regular blender. Once the soup is completely smooth, stir the milk through.
Optionally: If you're fighting the lurgy like I am, or if you just like a bit more of a ginger taste in your soup, use a knob of ginger the size of your thumb before peeling. It gives a far more intense flavour without overwhelming the carrots.
Enjoy!
Accessibility Notes: You will need to be able to chop veg, stir in a pot, and blend either with an immersion blender or by transferring to a blender and back to the pot.
4 large carrots (or 560 grams worth of baby carrots)
1 small onion
1 1/2 T fresh ginger, chopped (prechopped in the jar will do if you can't chop at all, or find a gingerroot, but don't use powdered ginger. Crystallised ginger is better in a pinch)
1 T butter
1 T sugar
freshly ground black pepper
3/4 litre vegetable stock/broth
100 ml whole milk
Wash and slice the carrots into rounds. If using the baby carrots, just open the packages. Chop the onion finely. Peel and chop the ginger nub.
Melt the butter in a medium-sized pot. Add the ginger, stir. Wait until the aroma of the ginger starts to emanate before adding the onion. Stir regularly until the onion starts lightening in colour. Add the carrots, the sugar, and the pepper and keep stirring until the onion is transluscent.
Add the vegetable stock and let cook for 15-20 minutes until the carrots are completely cooked through.
Purée immediately with an immersion blender or allow to cool and transfer in batches to a regular blender. Once the soup is completely smooth, stir the milk through.
Optionally: If you're fighting the lurgy like I am, or if you just like a bit more of a ginger taste in your soup, use a knob of ginger the size of your thumb before peeling. It gives a far more intense flavour without overwhelming the carrots.
Enjoy!
no subject
on 2013-10-14 07:22 pm (UTC)no subject
on 2013-10-14 07:56 pm (UTC)no subject
on 2013-10-15 01:18 am (UTC)This sounds great.
I avoid dairy, so I'm going to substitute 1/4 coconut milk + 3/4 water and see what I think.
no subject
on 2013-10-15 07:01 am (UTC)