Carrot and Ginger Winter Soup

Velvet Carrot and Ginger Soup

At last!  The snow is flying and a nip is in the air.  Whether you are a winter lover, or you can’t wait for spring, there is nothing like a hot bowl of soup to warm you.

Every winter, I have lots of carrots left from summer’s CSA, and this recipe for Velvet Carrot & Ginger Soup is the perfect answer.  In fact, it is so popular in our house that I now buy my candied ginger in 1 pound bulk bags!  Originally from from Joanna Pruess’s “Soup for Every Body”, I reduced the butter and simplified processing.

Soup Ingredients

Velvet Carrot and Ginger Soup

Ingredients

• 1 tablespoons butter
• 1 pound carrots, peeled and cut into chunks
• 1/2 cup chopped shallots
• 1/4 cup candied ginger
• 3 tablespoons uncooked brown rice
• 3-4 cups chicken or vegetable stock (I used about 4)
• 3 tablespoons snipped fresh chives for garnish (optional)

Directions

1.  Melt the butter in a heavy saucepan over medium-high heat. Stir in the chopped shallots and cook until soft but not brown.

Chop Shallots

2.  Add remaining ingredient, bring to a boil and cook until rice and carrots are tender, about 25 to 30 minutes.

Add Remaining Ingredients

3.  Puree the soup in pot with a stick blender or in a blender, adding additional broth if needed.  Ladle into soup bowls and serve—garnished with chives if you have them.

Puree Soup

Makes 4 servings.

Tip:  a friend of mine wanted to make this but didn’t have the candied ginger.  She substituted powdered ginger and a little sugar and said she couldn’t tell the difference.