Monday, June 29, 2009

Carrot-Ginger Soup

I really wasn't sure what to expect from this and actually thought I might not like it. I was proven wrong and now I can't wait to make it again! I'd like to try it chilled next time.

The mild carrots are really set off by the spicy ginger!

An immersion blender is a great tool for pureeing just a small amount of this soup if you divide the recipe.

Serves 6

1 tbsp. canola oil
4 medium onions, sliced
1 3-inch piece of fresh ginger, peeled and roughly chopped
6 cups vegetable broth
8 large carrots, peeled and roughly cut into evenly sized pieces
Sea salt and freshly ground pepper, if desired

1. Heat the canola oil in a large saucepan over medium-low heat. Saute the onions until translucent. Add the chopped ginger and saute an additional 2 minutes.

2. Increase the heat to medium an add the broth and carrots. Simmer until the carrots are tender. Season to taste. Puree.

From The Whole Foods Market Cookbook.

I didn't make any changes to this but there is a note at the bottom of the recipe saying "Reduce the vegetable broth by half and replace the remaining half with orange juice, apple juice, ginger ale, or sparkling cider." Definitely something to think about for next time!
I might also add some crushed pineapple to a chilled version.

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