After long last – a new post! For those of you who regularly follow this blog I must thank you for coming back to the site even though I have not posted in months. It is amazing that I am still getting traffic and that people are telling me to keep posting new recipes. I actually really miss blogging, but my priority these days are taking care of my two little ones and my day job. I have so many recipes that I am dying to put pen to paper, but alas, there are just not enough hours in the day!
So, why a new recipe now? I have been making this dish a lot lately. I love soups and the fall/winter time is the perfect time for it. The reason I am finally getting around to writing this recipe up is because my mom is taking it to a “Sweets, Snack and Soup Swap”. Everyone at the party is supposed to bring either a sweet, snack or a soup for every person at the party and then they all get to take home the treats along with the recipes. Cute idea! My mom loves this soup so I told her I would make it for the party. Since she needs the written recipe I figured I might as well post it here. I have been meaning to anyway….
I know I am not the first person to make carrot ginger soup. However, I believe my recipe is unique and one of the best out there (at least I think so!). There is a restaurant that I really like, and makes a great carrot ginger soup. One day I had a craving for it, but did not have time to get to the said restaurant, and to be honest the place charges an arm and a leg for a bowl of soup. So, I did what many people do and went to the internet to find a good recipe. I found one that I thought fit my three criteria – it has to be easy, it has to be quick and has to be GOOD. The recipes I found were quick and easy, but not really good. In fact, most were pretty blah. They just seemed to be missing something. So, I started from scratch and came up with my own creation.
There are a couple of elements that make my version of this dish easy, quick and GOOD. Using baby carrots is key. They save time on peeling carrots and I also find them to be sweeter. Another big time saver is using already pureed ginger. You can find this in a jar or tube in most grocery stores. Another alternative is to use frozen crushed ginger. Dorot is a brand that I like and can be found in the freezer section of the grocery store. The easiest way to puree the soup is to use one of my favorite kitchen tools, the immersion blender. If you do not have an immersion blender you can use a blender or food processor.
I have a few ingredients in this recipe that are not typical to carrot ginger soup, but I think make a big difference. I love the sherry in this soup as it adds a certain warmth. I have made it without, and it is still a delicious soup, but is even better with the sherry. The sweet potato is not traditional in this recipe, but I think it makes a big difference to the texture and layering of flavors. At this point I even like this soup better than the one I had at the restaurant! Another perk is that it is low in fat, high in vitamins (actually good for you!) and pretty filling. It makes an excellent starter dish or main course with a piece of crusty whole grain bread. I am so happy to finally be able to share this recipe as I have been making it so often. Stay tuned next week as I am planning a new posting so that I can participate in the kosher link up for December – comfort food – yum!
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: 4 – 8 servings
1 tablespoon olive oil
1 medium yellow onion, chopped
1 lb. baby carrots, chopped
2 tablespoons of ginger puree or grated ginger (if using frozen ginger cubes you need 6)
1 tablespoon sherry (optional)
32 oz. of vegetable broth (I like the Imagine brand)
1 teaspoon kosher salt
Ground black pepper
Heat the olive oil in a large stock pot over medium heat. Add the onions and garlic, and cook until they just begin to soften (about 5 minutes) stirring often. Lower the heat if the onions begin sticking to the pot. Add the ginger and sherry and cook for another 5 minutes, stirring often, until the onions are translucent, but not brown.
Add the chopped baby carrots and sweet potato, salt and ground black pepper. Cook for 5 minutes, stirring often and then add the vegetable stock. Raise the heat to high and bring to a boil.
After the soup has come to a boil, give the soup a good stir, lower the heat to medium and cover the pot. Cook covered for 20 minutes. You want to be sure that the soup is still simmering, but not at a rolling boil.
Use an immersion blender to puree the soup until it is a smooth consistency. Serve hot.