Carrot-Ginger Soup
By Caroline Cummins, from the Culinate Kitchen collection
| Serves | 4 |
| Total Time | 45 minutes |
Introduction
Don’t worry about exact proportions in this soup; the ingredients tend to balance out whatever you do.
Ingredients
| 8 to 12 | carrots, depending on size, peeled and chopped | |
| 1 | yellow onion, peeled and chopped | |
| 4 | cloves garlic, peeled and chopped | |
| 2 | Tbsp. fresh gingerroot, peeled and chopped | |
| ¼ | cup olive oil | |
| 1 | Tbsp. butter (optional) | |
| 4 to 6 | cups chicken or vegetable stock, depending on desired soup consistency | |
| ~ | Salt and pepper to taste | |
| ~ | Plain yogurt, sour cream, or crème fraîche as garnish | |
| ~ | Freshly chopped chives and/or cilantro leaves as garnish |
Steps
- In a large, heavy stockpot, cook the carrots, onion, garlic, and ginger in the oil and optional butter until the vegetables begin to soften.
- While the vegetables are cooking, heat the stock. Add the stock to the vegetables and simmer on low until the vegetables are thoroughly softened, about 20 minutes. Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture. Add salt and pepper to taste.
- Ladle the soup into bowls. Dollop each serving with a bit of yogurt or cream and sprinkle with the chopped chives and/or cilantro. Serve immediately, preferably with slices of crusty bread.
This content is from the Culinate Kitchen collection.