There is something about carrot-ginger soup that says “Hello Fall, great to see you!” Maybe it’s that warming-to-the-core potential or simply that it comforts and satisfies. Regardless, making a batch as the weather begins to turn is a great way to gather your family and friends around The Table Together.
Yield: 4 servings
Preparation time: 15 minutes
Cook Time: 25 minutes
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 yellow onion, roughly chopped
1 pound carrots (approximately 3 large carrots), peeled, cut into 1/2-inch thick half moons
1 teaspoon curry powder
1/8 teaspoon grated ginger (more or less depending on desired “kick”)
2 – 3 cups low-sodium vegetable stock
kosher salt, as desired
1. In a mediums size Dutch oven over medium – high heat, add oil and butter and allow the oil to heat and butter to melt, approximately 1 minute.
2. Add onion and allow to cook while occasionally stirring until translucent and light golden in color, approximately 4 minutes.
3. Add the carrots, curry powder and ginger stirring until just combined.
4. Add the stock to cover by 1 inch, bring to a simmer, reduce to medium – low, partially cover and allow to cook until carrots are knife tender, approximately 20 – 25 minutes.
5. Remove from heat and using an immersion blender, carefully blend until smooth. Alternatively, a tempered blender, like Vitamix can be used just make sure you remove the small venting cap on top and loosely cover with a kitchen towel – to release steam – blending on high until smooth.
6. Adjust seasoning to taste with additional salt, if needed, and serve while hot.
Kitchen Note: Consider serving with croutons or a crostini. Adding a touch of cream can help “mellow” out the curry and ginger and add a nice richness.