Carrot & Ginger Soup
There is nothing like a plate or a bowl of hot soup, it’s wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers. ~Louis P. De Gouy, The Soup Book~
Soup is the ultimate comfort food. It cheers you up when you’re having a bad day. It conjures up fond memories of childhood days and family meals shared together. It makes your soul sigh of relief, of home and unwinding relaxation and contentment.
We have received quite a few requests for the recipe of our Carrot and Ginger Soup, so I have decided to share our humble potage recipe with those that need a little pick-me-up in inclement weather, for those who need a bit of consolation on a blue day or for those who just would like to try something new, but still… comfort food.
CARROT & GINGER SOUP
2 tbs butter
2 onions, peeled and chopped
1,5 L chicken stock
1 kg carrots, peeled and sliced
2 tbs fresh ginger root, grated
salt and white pepper
In a saucepan, over medium high heat, add the butter and onions and cook, stirring often, until onions are see-through. Add the ginger and cook for a few minutes more until the ginger becomes fragrant. Add the chicken stock and carrots and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender or use a stick-blender to puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper to taste.
Ladle into bowls and garnish with dollop sour cream.
The cooks make this soup from the heart – the written recipe is long gone as it is not one that I have taught them, but such a firm favourite that we cannot not serve it! Some people like the ginger very strong and others not so much – the quantity given here is for a mild ginger taste, so if you do like it a bit hotter, add a little more grated ginger.