Carrot Ginger Soup

Name: Carrot Ginger Soup
Yield: makes 4 to 6 servings
Ingredients: 3 tablespoons unsalted butter; 1 large yellow onion, chopped; 6 garlic cloves, minced; Kosher salt; 2 pounds carrots, chopped; 2 to 3 tablespoons peeled and chopped fresh ginger; 5 cups Vegetable Broth (recipe follows) or store-bought low-sodium vegetable broth; 2 sprigs of fresh thyme, plus fresh leaves for serving, if desired; 1 fresh or dried bay leaf; Ground black pepper to taste; 1/2 cup whole milk; 2 medium yellow onions, each cut into 8 wedges; 3 carrots, coarsely chopped; 2 ribs celery, coarsely chopped; 1 leek (white and light green parts), coarsely chopped; 4 sprigs of fresh parsley; 4 sprigs of fresh thyme; 1 fresh or dried bay leaf; 1/4 teaspoon whole black peppercorns; (makes about 8 cups)

December 9, 2011

I love the refreshing flavor and heat of fresh ginger and this soup shows it off beautifully, especially if you use the full three tablespoons of ginger listed below. It even causes a pleasant burn in the back of your throat. If you prefer a little less assertiveness, use just two tablespoons. Either way, keep in mind that ginger becomes more pronounced over time, so although the soup stores very well, the ginger’s bite will become stronger. Many recipes for carrot and other pureed vegetable soups call for toppings of one kind or another, but I really prefer to let the natural flavors of the soup and veggies shine through, so I skip them. You can always top with a scattering of whatever fresh herb is in the soup, though, which is very pretty and highlights the flavors already in the soup. Be sure to cook the carrots until they are very tender so that they’ll puree to a silky smooth soup.

Recipe notes

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