Carrot and GInger Soup

I was not feeling very well today. There has been so much going on at school, and so much viruses and “bugs” that it must have caught up with me today. I was a bit croaggy, but was hungry so I decided to make soup. Any soup would have probably done its trick. Soups make you feel better somehow. Well, I wanted to get rid of my carrots, and thought to use ginger as it usually heal any stomach ache. So here it is:

Ingredients for 4 individual bowls.

  • 1 bag of carrots of 1lb.
  • 1 inch of fresh ginger grated
  • 6 cups of vegetable broth
  • 1 sweet onion sliced and diced thinly
  • salt/ pepper to taste
  • parsley or chives for decoration

Peel and cut the carrots, and place them in the round mold. Place the octogonal silpat on top of the round mold, and place the mold in the microwave. Cook the carrots for 6 minutes. In a medium saucepan, warm up the olive oil. When the oil is warm, add the diced onions and cook at medium temperature until the onions are becoming translucent and golden. Add the grated ginger and cook for a minute or two. Then add the carrots to the onions and saute them for a few minutes. Add the warm broth, and bring to boil. Add 1/2 tsp of salt and 1/4 tsp of pepper, stir and bring the mixture to boil. When the soup has come to boil, reduce the temperature to low and cook for 3o minutes. Puree the soup.

At this point, you can do a few things. If you want to impress your guests, then drain your soup through a fine sieve to get rid of the large pieces.

You may also eat the soup ” au naturel”, but you may also add 1/2-1 cup of heavy cream to make the soup smoother.

Laddle the soup into individual bowls and add a sprig of chives for decoration. C’est tout!

Bon Appetit and Happy Cooking!!!

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