Carrot Ginger Soup
Ready In: 30 mins
Serves: 4
Ingredients
- 2 lbs carrots, roughly chopped
- 4 cups chicken stock
- 1 -2 inch fresh ginger, chopped (to taste)
- 1 medium onion, chopped
- 2 -3 garlic cloves, roughly chopped
- 1 tablespoon coriander seed
- 1 teaspoon rice wine vinegar (or champagne or white vinegar)
- salt and pepper
- 1 tablespoon peanut oil (or other unflavored oil)
- 1 -2 ounce heavy cream (or half and half)
Directions
- Toast coriander in a small pan over medium high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
- Peel ginger with a spoon and chop.
- In a heavy bottomed pot, add the oil and onion, let them sweat a little then add the ginger, ground coriander, salt and pepper. Do not let them brown!
- Sweat 2 - 3 minutes over medium heat.
- Add garlic an sweat another 1 - 2 minutes.
- Add carrots and chicken stock to cover carrots.
- Bring to a boil; reduce to a simmer and cook until carrots are very tender and will mash easily with a spoon (like baby food).
- Add vinegar.
- Carefully puree soup in a blender and return to the pot. (Puree in batches being careful not to over fill the blender. Place a towel over the top of the blender to avoid heat blowing off the lid.).
- Pour through a mesh sieve and return to the pot. If soup is too thick, thin with chicken stock or water.
- Adjust seasonings. Hold until ready to serve. To serve, add cream and bring to a boil.
- Serve immediately. A dollop of creme fraiche swirled on top adds a festive touch.
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