Carrot and Ginger Soup

At this time of year, carrots become abundant at farm stands.  So when I went to buy some last week for my carrot cake, I went a little overboard and bought an entirely unnecessary amount because they were just so lovely.  As a result, I found myself with a ridiculous number of left over carrots in my fridge.

One of my favorite quick little side dishes to make is slices of carrot, lightly steamed and tossed with ginger and a touch of butter.  However, I knew that if I decided to go that route with this batch of carrots, I would be eating them for weeks.  So, instead I decided to turn that carrot and ginger flavor that I love into soup, since soup is always on my mind as the weather gets cooler.

The best part about soup, in my opinion, is that it is easy to make, and it freezes so well!  That way, you can easily make a large amount, but you don’t have to eat it all week.  I like to freeze it in two to three serving amounts, because that tends to be just enough for a meal for Nate and I and then perhaps someone’s lunch the following day.  This means that no one gets tired of eating the same thing over and over, and nothing goes to waste.

The best advice I can give if you like making soup, is to invest in an immersion blender, it changed my life.  I used to HATE to make puree soups because I had to ladle the hot soup into the blender in batches, consistently burning myself and getting everything in my kitchen dirty in the process.  It was when I was living in London that I learned there was an easier and much better way.

On the other side of the pond, our standard countertop blenders, are not standard at all.  Rather, the smaller, more compact immersion blender was the standard.  The weird thing was, that after being gone a year, I got home and started seeing them all over the place in the States, despite having never seen one here before.  While I was overseas, being introduced to this amazing appliance, they seemed to pop up on the American market.  I went out and bought one for myself within two months of being home, and am so glad I did!

Carrot and Ginger Soup

Adapted from multiple sources
 
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 large onion, chopped
2 large shallots, chopped
5 cups carrots (about 1 1/2 pounds), peeled, halved lengthwise and sliced
3 Tablespoons ginger, chopped
3 Tablespoons white wine
4 1/2 cups low-sodium chicken stock
salt and freshly ground pepper to taste
2 cups milk
fresh parsley for garnish, chopped 
 
  1. In a large stock pot, heat butter and olive oil over medium heat, add onion and shallots and sauté until translucent, about 8 to 10 minutes.
  2. Add carrots and ginger, and sauté for about 5 minutes.
  3. Add wine, chicken stock, salt and pepper, bring to a boil, and then reduce and simmer until carrots are tender, about 20 minutes.
  4. Using an immersion blender, blend until smooth (or ladle the carrot mixture into a countertop blender, blend until smooth and return to stock pot).
  5. Add milk and stir thoroughly to combine. Remove from heat, and serve immediately.

Makes 6 servings.

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