Carrot Ginger Soup
Posted on | January 22, 2010 | No Comments
With the weather being kinda fickle, I find myself craving soups more & more, so expect a lot of soup recipes on the blog in the near future. I’ve never made this soup, so here goes…
2 tablespoons butter
2 onions, peeled and chopped
Half a head of garlic, peeled & chopped
8 cups chicken broth
3 pounds carrots, peeled and sliced
3 tablespoons grated fresh ginger
3 bay leaves
Salt and white pepper(to taste)
Red pepper flakes (optional)
1 cup heavy cream (optional)
Melt butter in a large stock or soup pot. Add onions, garlic & ginger & reduce heat to low. Stirring often, saute the vegetables over low for about 10 minutes or until the onions are translucent.
Add carrots, stock, bay leaves & salt, pepper & red pepper flakes. Bring the liquid to a rolling boil, then reduce to low & cover. Let simmer for 45-60 minutes or until the carrots are soft.
Using an immersion blender or blender, whip the mixture until smooth, adding in the heavy cream slowly (if desired). If using a blender, let the soup cool slightly beforehand.
Serve in a bowl topped with whipping cream & chives.
This soup also freezes very well, so you can always have some around if you need it.
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