Great tasting soups don’t necessarily need a whole page full of ingredients. Even If you have only a few carrots and a piece of forgotten ginger in your ‘fridge, you can still make a delicious and soul-warming soup.
The technique for this soup is quick and simple: once the vegetables are sautéed, add some chicken stock and cook until the vegetables are soft. Then pour the soup into a blender (or you can use an emersion blender if you prefer) and process until smooth. Adding some cream to the soup makes it rich and silky and balances well the sharpness of the ginger. A dollop of Greek yogurt and a sprinkle of chives added just before serving rounds out the flavors and provides a pleasing visual contrast.
Creamy Carrot & Ginger Soup
- 2 TBSP. butter
- 2 med. onions, chopped
- 6 cups chicken broth
- 2 lbs. carrots, peeled and sliced
- 2 TBSP. fresh ginger, grated
- 1 cup heavy (or light) cream
- — — salt and freshly ground pepper to taste
- — — Greek yogurt
- 1 TBSP. fresh chives, minced
- In a medium pot, melt the butter and add the onions. Cook the onions over medium-high heat until lightly browned, stirring occasionally. Add the carrots and the ginger and cook for a minute or so. Add the chicken broth, cover the pot, and bring to a boil. Reduce the heat to low and simmer until carrots are tender when pierced with a fork.
- Remove from heat, let cool for five minutes and transfer to a blender. Cover with a towel over the top of your blender and process the mixture until smooth. (N.B. – Do not over-fill the blender; if necessary, process the soup in batches.)
- Return the soup to the pan, add the cream, salt and pepper to taste, and stir over medium heat until hot.
- Ladle some soup into warm soup bowls, garnish with a dollop of Greek yogurt and sprinkle with some minced fresh chives. Serve at once.
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