With a potato masher in one hand and a fresh supply of Vitamin D in the other, I officially ushered-in my favourite of all seasons: fall. The weather has shifted, that icky-sticky all but gone from the air. Leaves are changing, ever so slightly, and sweaters have replaced sweating. I love it!
And what better way to ring in the new season than with a tried-and-true soup recipe. Like Fred and Ginger before them, carrots and ginger go together like nothing else. This creamy smooth soup is delicious with a great meal, or on its own for lunch. And, if you know me, you know I can't stand a recipe with more than 5 ingredients. Who's got that kind of time? This takes less than an hour and smells-up your house deliciously.
Carrot Ginger Soup
2 tablespoons of butter
1 onion, chopped
1 stalk of celery, chopped
1 medium potato, chopped
5½ cups chopped carrots
2 teaspoons minced fresh ginger root
1½ quarts chicken stock (1o cups)
7 tablespoons whipping cream
a good pinch of nutmeg
1) Melt the butter in a large pot. Add the onions and celery and allow them to soften for 5 minutes or so.
2) Stir in the potato, carrots, ginger, and stock. Bring to a boil. Lower the heat, cover, and allow to cook for 20 minutes. (Full disclosure: I use baby carrots. They require no cleaning or chopping and measure out so easily. It takes exactly one large bag to make this recipe. I feel no shame.)
3) Pour the soup into a food processor or blender and puree until smooth. Return the soup to the pot through a strainer to ensure ultimate smoothness. Stir in the cream, nutmeg, salt and pepper. Serve some and jar the rest for easy lunches.