Monday, October 1, 2012

Carrot Ginger Soup

To make the soup:
8 to 12 carrots, peeled and chopped in large chunks
1 yellow onion, chopped
4 cloves garlic, chopped
2 T fresh ginger, minced
1/4 olive oil
4 to 6 cups of vegetable stock
salt plus pepper, to taste
optional: plain yogurt
Chives and cilantro for garnish

Heat the oil in a large, heavy stockpot over medium-high heat. Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
While the vegetables are cooking, heat the stock in another large pot over medium heat. Add the stock to the vegetables and simmer and turn heat down to low. Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and purée in a food processor. Season with salt and pepper to taste.
Ladle the soup into bowls. Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired. Serve immediately.

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