What’s for Dinner?
Creamy Carrot Ginger Soup
This soup is delicious anytime of year – but very inexpensive during winter months. I’ve served this soup at weddings, parties and most recently, a baby shower.
Makes 12 4-ounce or 6 8-ounce servings
Do it ahead: This soup can be made 1 to 2 weeks in advance and frozen. Thaw in the refrigerator 2 days before serving. Reheat gently over medium heat and keep warm over low heat until ready to serve.
Helpful hint: Serve this in demitasse or espresso cups, in tiny bowls or sake cups.
Garnish: Top with a chive trimmed in half. Balance a toasted baguette round or breadstick cracker on the edge of each bowl.
Prep time: 15 minutes
Cooking time: 35 minutes
Serving size: 1/2 cup
1 1/2 tablespoons olive oil
3/4 cup leeks, white and pale green part only, sliced (about 1/2 leek)
1/2 large onion, chopped
2 stalks celery, chopped
2 tablespoons fresh ginger, peeled and grated (about 2 ounces unpeeled)
5 cups low-sodium chicken broth
1 1/2 pounds carrots, peeled and sliced (about 7 medium carrots)
Sea salt and fresh ground black pepper to taste
6 chives, snipped in half
1. Set a medium pot over medium-high heat and add the oil.
2. Add the leek, onion, celery, and ginger and sauté until onion is soft, about 5 minutes.
3. Add the stock and carrots, and bring to a boil.
4. Reduce the heat, cover, and simmer until the carrots are soft, about 30 minutes.
5. Puree the carrot mixture in the work bowl of a food processor or blender until smooth.
6. Season to taste with salt and pepper, and garnish with chives.