The other day, I looked in the crisper of my refrigerator and saw that I had carrots—lots of them—from Farmer Kev’s winter CSA. The carrots were all still perfectly good, but I knew the time had come to make a serious dent in them.
Ginger carrot soup came immediately to mind. Clif really likes it, and especially with Farmer Kev’s lovely carrots, which only need to be scrubbed and not peeled, it is an easy soup to make. A food processor for chopping the carrots makes the soup even easier to put together, and this device, along with an immersion blender, should have pride of place in all frugal kitchens where most of the meals are home cooked.
The following recipe is adapted from a recipe I picked up somewhere—unfortunately all I have is the card with no identifying name. However, I’ve fiddled with the recipe so much that I can safely call it my own. There is as much of my own writing and instructions on the card as there is of the original recipe.
Ginger carrot soup is good anytime, but it is especially good in the spring. Its bright color is matched by an equally bright and spicy taste. Just the tonic for coming out of the long, cold winter. Serve it with a salad, and you have an utterly healthy meal. Add biscuits or bran muffins, and you still won’t be too far over the edge. But any way you serve it, enjoy!
Ginger Carrot Soup
2lbs of carrots, peeled (if necessary) and chopped
6 cups of water or stock
1 1/2 teaspoons of salt
Pepper to taste
1 large potato, chopped
3 tablespoons of vegetable oil
1 medium onion, chopped
2 cloves of garlic, large chop or crushed
1 teaspoon of grated ginger or 2 teaspoons of ground ginger
In a very large stock pan, heat the oil and add the carrots, potatoes, and onion. Sauté them for several minutes. Add the garlic and sauté for a minute more. Add the water, the salt, and the pepper, and let simmer for at least 45 minutes, until the vegetables are very soft. Purée the soup and add the ginger. If using ground ginger, add 1 teaspoon, then taste. Add the next teaspoon according to taste. (Clif likes it spicy, so I always add more ginger.)