Carrot-ginger soup

 

 

 

This can be made in less than 30 minutes and is delicious! Servings: 2-ish

 

Here’s All You Need:

            1 or 2 medium carrots, cubed or chunks

                        &/or

            1 small sweet potato (orange meat), cubed

                        &/or

            ½ Winter squash, butternut or other, peeled, cubed or chunks

            Ginger root chopped, 1 – 2 tsp or ground ginger ½ tsp

            Chopped onion or leek or both, 2 Tbsp or more

            ½ apple, any kind, chunks

            Vegetable broth, homemade*, about 1 Cup – 1 ½ Cup

            Salt, black pepper

            Rosemary, chopped finely, ½ tsp at most

            Olive oil, 2 Tbsp

 

Here’s what to do:

            Heat oil in soup pot

            Add chopped ginger and onion/leeks, cook for 1 minute medium high

            Add carrots/sweet potato/squash, cook 2 min medium high

            Add apples if using

            Add Veg broth enough to cover and boil medium to high until soft, about 10 to 15 min

            When cool enough to handle, blend to fine puree or thinner with more liquid

            Add chopped Rosemary

            Season with salt to taste and simmer for 5 minutes

            Serve with freshly ground black pepper and croutons* (optional but very good)

 

Wine paring: a fruity white such as Vouvray, Gewerztraminer, Alsatian Reisling, or Viognier.

*Vegetable broth, homemade                       Prep time 15 min

            Place bits of carrot, onion, celery, some parsley, and any other green veg you have, cover with about 1 to 2 cups water depending on quantity of veg. Bring to boil and then simmer for only about 10 min for freshest flavor. Taste and salt, cook more if necessary but pour off otherwise. A very fresh tasting broth, perfect in soups or plain with noodles or rice.

 

*Croutons: Follow Josh McFadden’s recipe in Six Seasons, or break up bread, toss in small quantity of olive oil, mix and bake at 400 for only 5 to 10 to 15 min depending on the bread, until a bit brown and crispy but not dried out (a little chewy in the middle)