Carrot-Ginger Soup

Wednesday, May 11, 2011


This soup is my mom's recipe. It is very easy to make, and can be ready in forty minutes (including about 10 minutes preparation time). Though the ingredients are simple, combined together they create a very interesting combination of flavors: there is the gentle sweetness of the carrots, and piquant taste of the ginger giving the soup just a hint of spice, together with a lovely creamy texture. The soup is vegetarian as it uses the very stock in which the vegetables were boiled as the base. A few dollops of sour cream or yogurt can complement the soup nicely.


Use just a bit of ginger for a gentle palate. In the photograph above, I used about 1/4 of the root pictured. You can make the soup spicier by adding more ginger (be cautious here, as the hotness grows on you with each spoon).

Carrot-Ginger Soup
(Serves 4)

You will need:
5-6 medium carrots, peeled and coarsely chopped
1 small yellow squash, chopped into large chunks
1 leek, coarsely chopped
2 small garlic cloves, peeled
Small piece of ginger root (about one inch), peeled and halved
1- 2 leaves of fresh basil
A sprig of parsley
1/2 stick butter
3 tbsp sour cream or plain  yogurt
Salt and pepper to taste

Place carrots, squash, leek, garlic and ginger into a medium pot and add about 8 cups of water. Bring to a simmer and cook until carrots are soft, about 20-30 minutes. Strain, reserving the stock. Process the cooked vegetables in a food processor or blender along with basil, parsley butter and sour cream, until pureed, in batches if necessary. Pour the puree back into the pot, adding the reserved stock by the ladleful as you stir. Bring the soup to a boil, stirring occasionally, and season with salt and pepper. Remove from heat and serve.


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