Fall is the natural season for carrots, which is great since I love eating carrot ginger soup when there’s a nip in the air. Look for local carrots at the Princeton Farmers’ Market. I usually order this soup in a restaurant, but since I had carrots and some cream in the fridge, I decided to be creative and make a pot myself. Here is a quick recipe I put together. This delicious soup should take under 30 minutes to prepare from peeling to serving, makes an impressive course at a dinner party, or pairs well with a sandwich or salad. Enjoy!
Makes 4 servings
- 1 lb. peeled and sliced carrots
- 1 carrot peeled, then cut into thin slices with peeler (optional)
- 1/2 sliced onion
- 1 peeled and sliced clove of garlic
- 24 oz. vegetable or chicken stock
- 1 TB packed brown sugar
- 1 TB grated fresh ginger (or 1 tsp ground ginger)
- 1/4 tsp kosher salt
- 1 TB heavy cream
- Chopped chives as garnish (optional)
- Fresh ground pepper to taste
Pour stock into a pot with onion and garlic and bring to a boil. Add the 1 lb. of sliced carrots and simmer until tender (about 15 minutes). Next mix in the ginger and dry ingredients, and add the thinly sliced carrots on top, then simmer for another 2 minutes or until tender.
Scoop out the thinly slices carrots with a slotted spoon, and place in a small bowl. Remove from heat and purée with an immersion blender. If you don’t have one, cool the soup a bit and pour into a food processor or blender to purée. Return to pot and stir in heavy cream.
To serve, ladle into four soup bowls, sprinkle with chop chives, loosely rolled sliced carrots, and place in the center. Bon appetit!