Tuesday, August 30, 2011

Carrot and Ginger Soup

I don't know what crazy bastard first thought of putting together the flavor profiles of earthy, sweet carrots and tangy, sharp, spicy ginger, but there should be a statue or something to commemorate the origins of what is one of my favorite, easy soups to make. It really takes very little prep, all of about four ingredients, and maybe three steps. You can make huge batches, freeze them, and warm them up whenever you need a homemade, healthy lunch. Plus, it makes your kitchen smell amazing, which is always a good thing in my book, and part of the delight of cooking.
Tonight, I made a small batch with about a handful of small, skinny carrots that looked like they wouldn't last too much longer, a bit of ginger that I had frozen for a moment like this, and about a half of a red onion that would add a little more texture and sweetness to the soup. Oh, and then there's about four cups of chicken broth, which was also homemade and frozen about a month ago by my bigger half. I think he'll feel that the stock has gone to good use, as this is also one of his favorite soups.
Step 1: Peel and slice up your carrots. Dice your onion. Peel and dice about three good slices of ginger. (I prefer not to use a ton of ginger, because this soup is about balance.)
Step 2: Get your stock up to the boil, add all of your ingredients, and turn down the heat. Simmer for about an hour. Add salt and pepper to taste.
Step 3: Using an immersion stick blender, blend everything into a very smooth puree. If it's too thick, add water. If it's too thin, don't worry, it'll still be delicious.
You're done. Like I said, it doesn't take all that much effort, but almost always you'll end up with a smoothness and sweetness from the pureed carrots, and a slightly spicy bite from the ginger. It's healthy, easy, and simple. Doesn't get much better than that, does it?

Three parts chicken broth
One part carrots
A few slices of fresh ginger
Salt & pepper to taste

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