Monday, September 29, 2008

Fall On Your Knees and Slurp

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
salt, pepper

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.


1 comment:

  1. WHEN you come again (not "if" as I made the mistake of saying not too long ago but only because I don't know when the next when will be!) we need to cook more. We both enjoy it and I think we could craft a pretty mean menu between the two of us.