It's soup season! One of our all-time favorites is Carrot Ginger soup.
We are on our second snow day of the season (not actual snow here in Texas – just freezing rain and icy roads).
This ginger carrot soup is bright and comforting on a cold winter day.
Like a warm, wool sweater and a cup of hot cocoa next to a crackling fire. Or reading a good book with a cup of hot chai tea with coconut milk, with your feet up, under a warm blanket on the couch.
Gosh, I love snow days.
Ideally, use homemade chicken stock if you can. Here's my homemade chicken stock recipe.
If you use store-bought chicken stock (which I do when I run out of homemade chicken stock,) make sure it is organic. Otherwise it will contain a lot of fluoride.
If you can, use freshly grated ginger. You can find knobs of fresh ginger at most grocery stores in the produce section.
I have made this recipe with powdered ginger and it still comes out great. But it's best with fresh ginger. And the health benefits of fresh ginger are many.
I don't remember how much powdered ginger to add. Just add it to taste, like I always recommend you do with sea salt and freshly ground black pepper.
I made this ginger carrot soup for my daughter and me with a couple freshly baked demi-baguettes, served with butter, duck liver pâté, triple cream Brie cheese, and some cornichons (French pickles).
My daughter and I love cornichons, but this brand (which I procured at my local HEB) is a bit too vinegar-y for us.
I would love to find a cornichon pickle brand that is made with salt brine instead of vinegar. I much prefer salt brine to vinegar for my pickles.
Oh and my daughter read the back of the jar and saw that these pickles were made in India. Ugh! LOL! I really look forward to the day when small farms reign again and we can buy everything locally from our neighbors.
Maybe we will be able to find salt-brine cornichons on our trip to France this summer. Adding it to the bucket list!
Ooh, I'll have to post the bucket list and my plan for the trip here on the blog. Super excited about our trip!
Carrot Ginger Soup Recipe
Onion, white or yellow (1)
Butter, ideally grass-fed (1 tablespoon)
Chicken stock, homemade (link to my recipe) or organic (3 cups)
Carrots (1 pound)
Ginger, fresh (1 tablespoon) – or substitute powdered ginger to taste
Lemon, fresh (1/2)
Cream (1/2 cup)
Sea salt and freshly ground black pepper (to taste)
Dutch oven or large sauce pan (cast iron, enameled cast iron or stainless steel – not aluminum or non-stick – see my post: Ditch the Teflon: The Ultimate Guide to Safe Cookware)
Blender, food processor, or immersion (stick) blender
1. Chop onion.
2. Set a Dutch oven or large sauce pan to medium high heat.
3. Add butter and chopped onions and cook, stirring often, until onions are soft.
4. Peel and chop carrots.
5. Add broth and carrots. Cover and bring to a boil.
6. Grate ginger with a ginger grater and add to soup.
7. Using a microplane zester, add the zest from half of a lemon, then squeeze the juice into the soup.
8. Reduce heat and simmer until carrots are tender.
9. Remove from heat and transfer to a blender, or use a stick immersion blender. If using blender or food processor, fill the blender less than halfway. Cover blender and then hold a kitchen towel over the top of the blender. Pulse, then puree until smooth.
10. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor, bring soup to a boil.
11. Add sea salt and freshly ground black pepper, to taste.
12. Ladle into bowls and garnish with sour cream. You could also add some homemade croutons (from toasted day-old bread) and/or salted pumpkin seeds on top.
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