Italy

Categorized | Recipes

Brave the Cold With Ginger-Carrot Soup

Print Friendly
GingerCarrotSoupWhen the temperatures begin to drop, one of the foods I generally consume more of is ginger because it soothes a sore throat while warming the body. Sure, we get plenty of ginger from gingerbread, but don't limit yourselves to that. The following soup comes together quickly and is perfect for keeping the bitter weather at bay. Ginger-Carrot Soup 2 tablespoons butter 1 onion, chopped 6 cups vegetable broth (not mushroom-based) or chicken broth 1 1/2 pounds carrots, shredded 3-4 tablespoons fresh ginger, shredded (or less, to taste) Salt, to taste 1 cup heavy cream or fat-free half-and-half Lemon pepper, to taste Parsley, for garnish (optional) In a large stockpot, melt butter with onions and cook until translucent, about 5 minutes. Add broth and stir. Add carrots, ginger and salt (adjust salt depending on the sodium-content of the broth). Cover and bring to a boil. Lower heat and simmer until the carrots are done, about 20 minutes over low heat. Remove from heat and let cool for about 10 minutes. Process in small batches in a food processor until all of the carrots and ginger are a fine pulp. For an elegant presentation, strain out the carrots. For a more rustic presentation, return processed soup to the stockpot. Return pot to low burner and stir in the cream and lemon pepper, to taste. Reheat to desired temperature. Garnish with parsley. Makes about 2 1/2 quarts soup. From John Griffin
Be Sociable, Share!
Be Sociable, Share!

2 Responses to “Brave the Cold With Ginger-Carrot Soup”

  1. Pingo says:

    John,
    Please try this soup with butternut squash instead of carrots. I make the very same thing w/BSQ. I do not shred the squash, just cut it and then add it to the stock. I also add some crushed red pepper, but where you are – you could probably add some of your lovely hot peppers.
    Butternut squash have lot of healing properties.

    • John Griffin says:

      Sounds like a wonderful variation. It’s great what you can do when you feel comfortable enough to mold a recipe to what you have on hand or what you enjoy eating. Beets would also work with this, too, though the color would be dramatically different.

Trackbacks/Pingbacks