Carrot ginger soupPosted: November 10, 2012
Apparently, my first chemical overexposure was to β-carotene. If legend is true, I convinced one of my Aunties to fed me with so many carrots I become orange, much to parents dismay. Unfortunately, I can no longer ask my Auntie whether this might have been slightly exaggerated for dramatic effects or indeed this was the beginning of a delictive career… In any case, the truth is that I love my carrots. Specially, if they come in the form of a colorful, light and soothing soup.
Carrot ginger soup
- 2 kg of onions, peeled and sliced
- 5 medium sized yellow yellow onion roughly chopped (about 1 kg)
- 2 large thumbs of fresh ginger, peeled and grated
- about 1 liter of chicken stock (or water)
- salt and pepper to taste
- olive oil or butter as needed (enough to cover the bottom of the pan with a thick film)
1. Heat the oil in a large saucepan over medium heat. When is pipping hot, toss in the onion and generous pinch of salt and pepper. Let cook stirring occasionally, until soft (about 10min)
2. Add the carrots and the grated ginger and let them sweat for about 20min, until soft and fragrant
3. Add enough stock to cover the vegetables and increase the heat to medium-high to bring to a boil. Then reduce the heat to low, cover the pan, and let simmer until the carrots are very tender. It will take about 45 minutes.
3. Remove the pan from the heat and using a hand held mixer , puree the soup. (if you prefer a smoother texture, strain the pure through a sieve)
4. Bring the soup to the heat, add another spoon of olive oil and check for salt. Let simmer for about 15min.
5. If you wish, add some nutmeg.