Carrot-Ginger Soup
TIME/SERVINGS
Makes: 6 servings
From: The Girl & the Fig Cookbook
Carrots scream spring! Even though there is an ample supply of carrots all year round, carrot soup in spring celebrates the beginning of the season. Baby carrots in all colors and shapes fill the stalls at the Tuesday night farmers’ market in Sonoma, California. We have been particularly fond of the maroon carrots; these colorful roots add a zip of color to the plate.
- Melt the butter in a large heavy saucepan over medium-high heat. Add the onion, leeks, fennel, and ginger and sauté until the vegetables are translucent, 5 to 7 minutes. Add the chicken stock and carrots. Cover and simmer until the carrots are tender, about 35 minutes.
- Working in batches, purée the mixture in a blender. Blend in the cream and lime juice. Strain and season to taste. Thin the soup with about 3/4 cup warm water if necessary. Drizzle crème fraîche on the soup as a garnish.
Note: In this recipe we have added lime juice to balance the sugar of the carrots with some acidity, and the ginger gives the soup another layer of flavor.
Beverage pairing: Marsanne.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
1/2 of what heavy cream? I'm assuming a cup.
Another super leek soup is the pear & leek. Simply saute the chopped leeks with diced raw potato and diced peeled pears, add quality vegetable stock and simmer till cooked. Blend with a dash of fresh cream and serve with strips of deep-fried leek as a garnish. (Can also drizzle some cream or add a dollop; serve hot or cold)
This recipe sounds really good. I made a similar soup today with carrots, ginger and orange which turned out delicious: http://christonium.com/culinaryreview...
I like the use of fennel in this soup, I'll have to try that next time.