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Friday, October 24, 2008

Carrot Soup with Ginger

Been borrowing cook books from the National Library and trying some recipes out. This one seemed simple enough:
2 tablespoons buttter or margarine
1 onion, chopped
1 celery stalk, chopped
5 1/2 cups chopped carrots
2 teaspoons minced fresh ginger root
1 1/2 quarts chicken stock
7 tablespoons whipping cream
a good pinch of freshly grated nutmeg
salt and freshly ground black peper

Soup: Superb Ways with Classic Dish by Debra Mayhew

Melt the butter or margarine.

Add the onion and celery and cook for about 5 minutes until soft.
Stir in potato, carrots, ginger and stock. Bring to a boil.

Lower the heat to low, cover and simmer for about 20 minutes.

Pour soup into blender and process until smooth.

A few swirls and its done.

Return the soup into the pan. Stir in cream and nutmeg and add salt and pepper to taste.

Reheat slowly to serve.

Looks like pumpkin soup but sweetness is more subtle with outstanding infusion of ginger and nutmeg fragrances. Texture is creamy but light and smooth. Suitable for a simple lunch with crackers or toasted bread. Serves 4-6 people.

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