I’m not one to cordially welcome the chilly days of autumn, but once I’ve resigned myself that the warmth of summer is truly over, I’ll secretly admit, with a bit coaxing, there is something comforting about cozy blankets and blazing fireplace.
Fall is also the time of year when I pivot from salads and grilled foods to roasts and soups. Recently, I tried Carrot ginger soup in a favorite Long Island restaurant. I’ve always shied away from trying it before simply because I’m not a huge fan of ginger. I was afraid the ginger would overpower the carrot, but I was pleasantly pleased to find a perfect balance between the two taste profiles.
After playing around in my kitchen, as I so often do, here is my own version.
*Vegetarians can substitute vegetable broth.
Puréed Carrot Ginger Soup
Ingredients
8 tablespoons unsalted butter
1 large onion, chopped
1 shallot, chopped
2 tablespoons freshly grated ginger
3 cloves garlic, minced
8 cups chicken stock
1 cup white wine
2 pounds of fresh carrots, peeled and trimmed
Juice from one lemon
1 tablespoon honey
2 teaspoons turmeric
Salt & pepper to taste
Method
Melt the butter in a large pot over medium heat. Add onion, shallots, ginger, and garlic. Sauté for 10 – 15 minutes. Add stock, wine, and carrots. When the liquid comes to a boil, reduce the heat to a simmer for about 45 minutes or until the carrots are tender. Remove from the heat and purée with an immersion blender. Stir in lemon juice and honey. Season with turmeric, and salt & pepper.
Optional – garnish with parsley and croutons.
Yields 6 servings.
cheffie's kitchen 