Creamy Carrot and Ginger Soup

This Creamy Carrot and Ginger Soup is a proof that you don’t necessarily need a long list of ingredients to make great tasting soups.  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 cilantro or chives added just before serving rounds out the flavors and provides a pleasing visual contrast.

Recipe for the Creamy Carrot & Ginger Soup

(Serves 4-5)

• 2          TBSP.       extra virgin olive oil or, butter
• 2          sm.            red onions, chopped
• 2          lbs.           carrots, peeled and sliced
• 2          TBSP.       fresh ginger, finely minced
• 6          cups         chicken broth
• 1          cup           light cream
• 1        tsp.            sea salt
• ¼-½   tsp.            freshly ground pepper
• —        —             Greek yogurt
• 1          TBSP.       fresh cilantro or, fresh chives, minced

1. In a medium pot, add the olive oil or, 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. This will take about 20 minutes.

2. 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. (Do not over-fill the blender; if necessary, process the soup in batches.)

3. Return the soup to the pan, add the cream, salt and pepper to taste, and stir over medium heat until hot. Taste and adjust the seasoning.

4. Ladle some soup into warm soup bowls, garnish with a dollop of Greek yogurt and sprinkle with some minced fresh herbs. If  you have any good bread croutons, you can use some of those too. Drizzle with some olive oil and serve at once.