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Comforting Carrot Ginger Soup

July 9, 2013

I burned myself in the kitchen last night in the most idiot way.

I was cooking steaks in the oven after searing them in a frying pan, I took the pan out with my oven mitt, turned around to open a bottle of wine to de-glaze the pan, then turned back around and grabbed the damn handle with my bare hand. Idiot! I'm going to be just fine, but blistered fingers don't feel so great on the keyboard or cutting board right now.

Lucky for me, before my stupid kitchen burn, I'd made a big pot of one of my favourite super simple soups - Carrot Ginger. This bright orange soup is packed with flavour, healthiness and just plain ol' comfort, made with kitchen staples and fresh in-season carrots. I'm sipping on a cup right now as I gingerly (ha, ha) tap at the keyboard with my band-aid covered fingers  to write this post. It's helping.

My thoughts also remain with all my soaked friends and family along with the citizens of Alberta and now Ontario suffering with rain, storms and flooding, I wish I could make you all a huge pot of this soup. Stay dry.

A note on ingredients: While you may not have fresh ginger on your counter at all times, freezing whole ginger roots is a great way to always have fresh ginger ready to go for a recipe. Just peel as much of the frozen root as you'll need, then use a grater or zester for a fine-grated pile of ginger that can go straight into any dish. Any leftover root can be wrapped in plastic and put back in the freezer.

 

 

Comforting Carrot Ginger Soup

Ingredients:

10 medium carrots, peeled and rough chopped

1 large onion, chopped

1 tablespoon butter

1 tablespoon olive oil

1 inch of ginger, peeled and fine grated/zested

1 litre of chicken stock (vegetable stock works great too)

Salt & Pepper to taste

 

Start by melting the butter and heating the olive oil together in a soup pot.

Add the chopped onions and carrots with the grated ginger and a pinch of salt, then saute until the onions are translucent.

Pour in the chicken stock, bring to a boil, then turn down to a  medium simmer. Cook for 15 minutes with lid on until the carrots are tender.

 

Now it's time to puree everything into a smooth soup. A standup blender or vitamix works well, but I like the ease of a hand blender which is why I use a deep pot to make this soup, as I can puree everything right in the pot.

It takes my wimpy and cheap hand blender approximately 4 minutes to get the soup perfectly smooth. A better one would have it done much faster, I'm assuming. I'm waiting for this crappy one to kick the bucket to treat myself to a new one. Anyway, you're looking for a smooth, silky texture with no lumps.

Taste and add salt & pepper as desired.

Serve alone, or with a dollop of sour cream on top. Can be served hot on a rainy day, or chilled on a hot summer day. This soup also loves a sprinkling of fresh herbs right before serving, try chives or thyme.

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Ouch! I hope your burn heals quickly. The soup sounds delicious. I must admit, I've never tried carrot soup!



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