Carrot Ginger soup
You may have noticed that I don’t post recipes often [or ever as of yet]. Product reviews yes, recipes no. It’s not because I don’t cook. On the contrary, any night I don’t eat dinner out I eat dinner in. I keep a stocked pantry and usually a filled fridge. Most Sundays, especially when I have a day job, I cook for the week so I can take a yummy allergen-free and much less expensive lunch to work.
These days I’m one of those cooks. I’ll make a recipe once and then every time thereafter I’ll fiddle, improvise, pinch this, dash that and end up with something yummy. This is after years of following recipes and finding that they’d turn out a little different every time I made them so might as well improvise. Baking is another story: I stick to the list⎯chemistry is vital there. But cooking, cooking can take a bit of messing about. So I may post a recipe from time to time but it will be more of a recipe concept, a suggestion, a reminder, like “Oh yeah, I like carrots and ginger together”.
And with that preamble in mind, I made the best soup ever on Sunday.
10 medium yellow carrots, sliced [I know, cool right? I got them in a sack of “rainbow” carrots at the A&P]
2-4 cloves fresh garlic, minced
2 inches fresh ginger, minced
2 small red potatoes, cubed
1/2 medium onion, diced
Extra virgin olive oil for sautéing
Water to fill pot
Salt to taste
In a 4-quart saucepan, sweat the onions until translucent. Add the minced ginger and cook until soft. Add the garlic and potatoes. Cook garlic until it’s no longer raw and add carrots and water. Bring all to a boil then simmer until liquid reduces by two thirds. Puree the lot. Correct seasoning and serve. The soup will have a decent body, be sweet and fresh tasting with a background note of ginger. Yum!
These days I’m one of those cooks. I’ll make a recipe once and then every time thereafter I’ll fiddle, improvise, pinch this, dash that and end up with something yummy. This is after years of following recipes and finding that they’d turn out a little different every time I made them so might as well improvise. Baking is another story: I stick to the list⎯chemistry is vital there. But cooking, cooking can take a bit of messing about. So I may post a recipe from time to time but it will be more of a recipe concept, a suggestion, a reminder, like “Oh yeah, I like carrots and ginger together”.
And with that preamble in mind, I made the best soup ever on Sunday.
10 medium yellow carrots, sliced [I know, cool right? I got them in a sack of “rainbow” carrots at the A&P]
2-4 cloves fresh garlic, minced
2 inches fresh ginger, minced
2 small red potatoes, cubed
1/2 medium onion, diced
Extra virgin olive oil for sautéing
Water to fill pot
Salt to taste
In a 4-quart saucepan, sweat the onions until translucent. Add the minced ginger and cook until soft. Add the garlic and potatoes. Cook garlic until it’s no longer raw and add carrots and water. Bring all to a boil then simmer until liquid reduces by two thirds. Puree the lot. Correct seasoning and serve. The soup will have a decent body, be sweet and fresh tasting with a background note of ginger. Yum!
Comments
i was amazed to read you guys have A&P there!! that is such an iconic grocery store from my childhood. it went away from montreal many years ago. i wonder if it's the same company.
soup looks great. potatoes are a great non dairy thickener and add body to soups. i hope you used your new kitchen toy!!! :))
and no i made only a small batch. so when cooked, i pureed with a hand blender. no cuisinart action yet.
i'm a little intimidated by it actually. ;-)
intimidated?! nawwwww. LOL. i'm looking forward to hearing about your adventures with it in the future.
funny, it's kinda like calling a tissue a kleenex. one is the thing, one is the brand, ya know!
and yes i have cuisinart fear! i think i need a friend in the kitchen with me when i crack this baby open.