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). Carrot Ginger Soup 7 large carrots, peeled, coarsely chopped1 pear, chopped1 apple, chopped4 celery stalks, chopped1 red onion, chopped1 green onion, chopped (optional)5 large garlic cloves, chopped3 tbs. fresh ginger, chopped 2 sprigs fresh parsley1 tbs. sea salt1/4 tsp curry1/4 tsp cayenne pepper1/2 tsp allspicepinch of thyme (fresh or dried)pinch of cinnamonpinch of black pepper (optional)2 tbs. honey2 tbs. butter2 tbs. olive oil1 tbs. vegetable base (optional)1/2 cup white wine5 1/2 cups waterHeat 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. Bon appetite!
Carrot Ginger Soup Recipe
2 min read
