I love making soup!
Most of my soups, though, have come about by a need to use up wilted vegetables from the fridge. Then, anything within reason goes into the soup pot, along with my homemade bone broth.
Yesterday was different.
I wanted carrot soup. Creamy carrot soup. And ginger.
So, I started by melting a lump of butter in my large pot. (You could use bacon fat or olive oil instead.) I added 8 small onions, peeled and quartered, as well as 8 cloves of garlic, halved. I stirred them around until they were soft, but not browned, then added 3 large peeled and chopped carrots, a large peeled and chopped sweet potato, and a couple of heaping tablespoons of grated ginger. A liter of water, some salt and pepper, simmered for about 45 minutes until everything was tender. After cooling a bit, I used my immersion blender (which I despise) to puree everything in the pot. (You could use a blender or food processor.)
Heat back up to serve, and add a dollop of butter, sour cream or yogurt to garnish, unless you avoid dairy.
It turned out really good!
here’s the recipe:
- 2 tablespoons butter, or bacon fat or olive oil
- 8 small, 4 medium or 2 large onions
- 8 cloves of garlic
- 3 large carrots
- 1 large sweet potato
- 2 heaping tablespoons of grated fresh ginger root
- 1 liter of water
- salt and pepper to taste
- butter, sour cream or yogurt for garnish (omit for lactose free)
- Melt the butter in a soup pot over medium heat.
- Add the chopped onions and garlic, then cook until slightly soft, but not browned.
- Add the peeled and chopped carrots and sweet potato, grated ginger and the water.
- Simmer for about 45 minutes until the vegies are soft.
- Remove the pan from the heat and let cool a bit.
- Blend using an immersion blender or in batches in a regular blender or food processor.
- Add salt and pepper to taste.
- Reheat and dish out, garnishing each bowl with a dollop of butter, sour cream or yogurt.
- I didn't bother to peel the ginger. This soup freezes really well, so make lots while the carrots are abundant.