10122 Carrot-Ginger Soup 6 servings Thu Mar 29 12:36:00 -0700 2007 Wed Apr 02 17:10:52 -0700 2008 Cal-Med Licensed http://www.chow.com/recipes/10122 Thu, 03 Apr 2008 00:10:52 GMT We can't get enough ginger We can't get enough ginger! 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.

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  • 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.

    ]]>     http://www.chow.com none 49 Soup/Salad/Sandwich 2 tablespoons unsalted butter

    ]]>     54 1 medium onion, chopped

    ]]>     82 2 leeks, whites only, chopped

    ]]>     71 1/2 fennel bulb, diced

    ]]>     75 1 tablespoon minced fresh ginger

    ]]>     127 6 cups chicken stock

    ]]>     119 3 pounds carrots, peeled and thinly sliced

    ]]>     1/2 cup heavy cream

    ]]>     44 3 tablespoons lime juice

    ]]>     305 Salt and pepper

    ]]>     Crème fraîche

    ]]>     340 carrot 232 soup 353 puree 1056 warm 804 simple 184 vegetables 435 vegetarian 89 starter 1909 creme fraiche 796 spring 1619 omnivore 770 satisfying 2747 make ahead 384 easy 8548 no fuss