Life has been hectic, but I’m back with another Souper Sunday recipe. This week it’s Carrot-Ginger Soup. I love the spiciness of the ginger with the sweetness of the carrots in this dish. Butter and cream give it a rich flavor and make the Vitamin A more bioavailable. This recipe has been adapted from The Complete Book of Soups and Stews, by Bernard Clayton, Jr.
1 large onion, chopped
1½lbs. carrots, peeled and sliced ¼” thick (about 6 large)
3T grated fresh ginger
1qt. chicken broth
¼t freshly ground white pepper
Melt 2T butter in a medium saucepan until foamy. Add chopped onion and sauté over medium-low heat until translucent, about 5-8 minutes. Add the carrots and grated ginger – if pan seems a little dry then add another 1T butter. Cover and continue to cook another 8-10 minutes. Add the chicken broth, replace lid and bring to a boil. Reduce heat and simmer for 20 minutes, until carrots are very soft. Remove from heat and pureé with a stick blender until very smooth. Stir in salt, pepper, and cream. Taste and adjust seasonings.