Carrot Ginger Soup Recipe
Because I can’t stop longing for it, I would like to share a recipe for carrot soup. I often make orange soups, but this was my best ever (so good I wrote down the recipe). Don’t be afraid of the long list of ingredients. It’s very easy to make as long as you have a good knife and an immersion blender (and don’t bother to chop pretty—it’s all getting blended anyway).
7 large carrots, peeled, coarsely chopped
1 pear, chopped
1 apple, chopped
4 celery stalks, chopped
1 red onion, chopped
1 green onion, chopped (optional)
5 large garlic cloves, chopped
3 tbs. fresh ginger, chopped
2 sprigs fresh parsley
1 tbs. sea salt
1/4 tsp curry
1/4 tsp cayenne pepper
1/2 tsp allspice
pinch of thyme (fresh or dried)
pinch of cinnamon
pinch of black pepper (optional)
2 tbs. honey
2 tbs. butter
2 tbs. olive oil
1 tbs. vegetable base (optional)
1/2 cup white wine
5 1/2 cups water
Heat olive oil and butter, add all solid ingredients and sauté together for 15 minutes. Add liquids and vegetable base. Bring to a boil, reduce to a low simmer and cook for two or more hours (one would probably suffice). With an immersion blender, puree until completely smooth—three or four minutes.
Garnish with creme fraiche or plain yogurt, and parsley.
This soup goes well with fresh farm bread, salad with berries, nuts and goat cheese, and the white wine you used earlier in the soup—a sauvignon blanc, perhaps.