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.
Velvet Carrot and Ginger Soup
- 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)
1. Melt the butter in a heavy saucepan over medium-high heat. Stir in the chopped shallots and cook until soft but not brown.
2. Add remaining ingredient, bring to a boil and cook until rice and carrots are tender, about 25 to 30 minutes.
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.
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.
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