[Since moving to San Francisco in July our lives have changed in many ways, including the way we eat. Instead of eating out or ordering in most nights of the week like typical New Yorkers, on average we now eat out once a week. I enjoy learning and experimenting in the kitchen, and thought it might be fun to begin sharing some of my favorite recipes here as I discover them. Bon apetit!]
This is a slightly modified version of a recipe I found on Epicurious.com for Carrot Ginger Soup. I love anything ginger, and this soup tastes, looks, and smells just like fall to me. Preparation is simple and straight-forward. To make it even easier, I use my mini food processor to mince the onions and fresh ginger. An immersion blender eliminates the need to work in batches and reduces some of your clean-up.
Ingredients:
2 tablespoons canola oil
1/2 cup minced onion
1/4 cup minced peeled fresh ginger
3 cups (or more) chicken stock or canned low-salt chicken broth
4 cups peeled and sliced carrots (about 1 1/2 pounds)
1/2 cup orange juice
1/2 cup half and half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
salt and pepper to taste
Heat oil in heavy large saucepan over medium-high heat. Add onion and minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. Return soup to saucepan. Or alternately, remove from heat and puree with immersion blender. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon and ground nutmeg. Season soup to taste with salt and pepper. Bring to simmer before continuing, thinning with more stock if desired. Ladle soup into bowls and serve!
Can be prepared 1 day ahead. Cover and refrigerate.
