Halloween is over, though I have few faux tombstones to tuck away into the attic, so for me November means the start of incorporating great tasting soups into my weekly menus. Tonight I’m making a carrot-ginger soup which has only seven ingredients if you don’t seasoning with salt and pepper.
Admittedly, it took me a few minutes to chop the five cups of carrots but it’s not difficult and this soup is quite easy to make. Fresh ginger gives it just a little zing and the end result is a satisfying soup to enjoy for lunch or dinner.
5 1/2 Cups (about 1 1/2 lbs) of carrots, chopped
1 medium onion, chopped
3/4 Cup (about 2 stalks) celery, chopped
2 tsp fresh ginger (about 1 1/2 inches long), minced
2 tbsp vegetable oil (I used grapeseed oil)
1 1/2 quarts chicken stock
6 tbsp half and half
salt and pepper to taste
Add 2 tbsp oil to Dutch oven over medium heat. Add onion and celery and cook until soft (approximately 7 minutes). Add chopped carrots, chopped potatoes, and chicken stock to Dutch oven. Bring to a boil. Lower heat and cover. Cook over low heat for 20 minutes.
In small batches, add soup to food processor or blender. Process each batch until smooth. Return soup to Dutch oven, adding half and half and salt and pepper to taste. Reheat soup over medium-low heat.
Note: You can also add fresh nutmeg to the top of each serving or let your guests grate nutmeg over their bowls if they wish.