Carrot-Ginger Soup

I know that I already claimed that I made my last warm soup for the year, but I lied.  I love soup.  I’ll eat soup in the winter, in the summer, at school, after work, in a box, with a fox…

Seriously, I love soup.  It makes me feel warm and fuzzy on the inside.  So needless to say, even though the last few days have been perfect sunny shorts and tee-shirt weather, I jumped at the chance to make soup today since it never broke 70 (and by now, it’s downright chilly!). 

When it’s gray outside, make the brightest orange soup you can inside.  It’ll cheer you and your sad studying self right up!  I found this recipe in the new cookbook I bought a while ago, and just knew it would be amazing.  So simple, so tasty, so…orange.

Carrot-Ginger Soup (adapted from You Can Trust a Skinny Cook by Allison Fishman)

  • 2 T butter
  • 3/4 lb carrots, peeled and roughly chopped (I used baby carrots.  Sweeter.  More convenient)
  • 1 medium onion, roughly diced
  • (1) 2″ piece of ginger, peeled and chopped
  • 1/2 t fresh thyme leaves (7-10 short sprigs)
  • 1/8 t salt
  • 3 C chicken broth
  • 1 T chopped parsley, for the garnish

Melt the butter in a largish soup pot over medium heat.  When you are making a recipe like this, where there aren’t a million ingredients, this first step is important–and the butter will make a difference in taste.  Don’t use oil.  Embrace the butter.  Love the butter.

Be careful not to let the butter brown, and add the onion, carrots, and ginger.  Stir in the thyme leaves and salt.  Go easy on the salt–you can always add more, but you can’t take it away.  The chicken broth will also add salt, even if you are using low-sodium.

Saute for a few minutes until the veggies begin to soften, about 5-6 minutes.  Pour the broth in, and bring to a boil.  Reduce the heat to medium and simmer until the vegetables are completely cooked, roughly another 15 minutes.

 

Here comes the fun part.  Pour the soup in the blender and give it a whirl.

The cookbook says to take the plastic part of the lid out, so the steam doesn’t build up in the blender and explode an orange mist all over your ceiling.  I don’t want that, and I’m fairly certain you don’t want that.  Plus, you get to watch the steam make some very pretty patterns as it blends.

Once blended, pour into bowls and top with the parsley. 

The garnish gives the soup a nice bright finish, and tastes perfect with the warm carroty base.  And be prepared–that big hunk o’ ginger gives it quite a kick!  You’ll be feeling warm and fuzzy in no time.

And don’t forget to admire that beautiful color.  When shades like this are found in nature, they are made to be celebrated.

Anyhoo–I’m headed back to the jail cell that is my desk.  Only five finals and a project to go this week, then I’m visiting my sister in Boston for her birthday.  I can’t WAIT.

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4 Comments

Filed under Soups/Stews

4 responses to “Carrot-Ginger Soup

  1. Melissa

    Wow, this looks delicious! About how many servings does this make?

    • four small servings–probably three if you are making it as an entree–you could also easily increase the carrots to 1 whole pound, and leave everything else the same and make four solid servings 🙂

  2. Jeannie

    I tried this tonight!! Thank you !

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