My friend Chelsea made me lunch last week. One of the things she served was a delicious, gingery carrot soup. It was so good that I was inspired to make my own, particularly since there have been such lovely new carrots at the farmers markets lately.
The bright orange color is gorgeous and the soup is both sweet and savory with a pleasant little zing of spice from the ginger. It's also high in beta carotene and all sorts of good vitamins.
Carrrot Soup With Orange & Ginger
Makes 4-6 servings
* 3 tbsps olive oil
* 2 leeks, including tender green parts, thinly sliced
* 6 carrots (about 1 lb total weight), peeled and thinly sliced
* 1 red potato, about 1/2 lb, peeled and coarsely diced
* 1 1/2 tsps fresh ginger, peeled and minced or grated
* 5 cups chicken or vegetable stock
* 1/2 cup fresh orange juice
* 2 tsps grated orange zest
* Sea salt and freshly ground white pepper
* Thin orange slices and/or sprigs of fresh mint for garnish
1. Heat the oil in a saucepan over medium heat. Add the leeks and saute until just slightly softened, about 3 minutes. Add the carrots, potato, and ginger and saute until the vegetables are just softened, about 5 minutes longer.
2. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.
3. Puree the soup in batches in a blender or food processor, leaving some texture and return to the pan. OR use an immersion blender to puree the soup in the pan (much easier!)
4. Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and white pepper.
5. Ladle into bowls and serve, garnish with a spring of mint and an orange slice.