Saturday, October 08, 2005

trying just to make it through the fall

We've finally hit our cold snap and automatically, I turned to eating the most orangey thing I could think of: Carrot Ginger Soup. I also think this soup is probably a huge boost to the immune system.

Carrot Ginger Soup

2 lbs carrots (freshest you can find)
1/2 large onion minced
1 inch of ginger root
4 c chicken or vegetable broth
1 c water
salt & freshly ground pepper to taste
juice of 1/4 of a lemon
1 c milk (any ... even unsweetened soy is fine)
Olive oil/butter

Optional toppings:

a dollop of sour cream
Parmesan Reggiano

Need blender, food processor or immersion blender (I use the last one).

Peel carrots and chop into coins, mince onion, mince ginger and put in a tea steeper. Heat a mix of olive oil and butter over medium high heat then add minced onion, and fry until transparent. Then add carrots, and fry until they turn a deeper hue of orange (about 8 minutes), make sure nothing burns. Add four cups of broth and one cup of water, heat to boil and then lower to a simmer. Simmer for about 30-45 minutes. Remove minced ginger in tea steeper, add perhaps half a teaspoon of ginger back into the soup, and blend -- please be careful, it's really hot. I usually place the lid as a sort of shield while I use the immersion blender.

After blended to a baby smooth texture, add milk, and lemon juice, and reheat. Taste and salt according to your preference.

Serve with some really good bread and maybe a salad.

Enjoy in good health.

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