There are some flavor combinations that just work. Carrot and ginger are two flavors that really go well together. In this pureed soup, you’ll get the spicy ginger flavor complimenting the sweetness of the carrots. When you add the amazing orange color of this soup to the flavor, this is sure to be a big hit with everyone!
This is a very easy soup.
1 medium onion diced
1 stalk celery diced
2 cloves garlic, minced
2″ long piece of ginger minced
1 pound carrots cubed
1/2 pound potatoes cubed (The carrots and potato should be about the same size so they cook evenly)
water, chicken or veggie stock to cover
2 bay leaves
1 pint heavy cream
salt and pepper to taste
In a large pot, heat the vegetable oil. Put in the onions and celery, sweat until tender, and then add a little salt. Add the garlic and ginger and sweat until fragrant. Lastly, add the carrots, potatoes and bay leaves and cover with stock or water. Bring it up to a boil, and then turn it down to a simmer. Simmer until the carrots and potatoes are tender.
When the vegetables are tender, remove the bay leaves and discard. Now puree the soup. How you do this depends on what you have on hand. If you have a food processor drain all of the liquid, and puree just the solids. If you use a blender you will need some of the liquid to make everything go. The last way would be to run the soup through a food mill, but most people probably don’t have one.
Once you have everything pureed, put it all back in the pot, and return to a boil. Whisk in the cream, and season with salt, pepper and nutmeg to taste. If you wanted a vegetarian option you could very easily use coconut milk, or soy milk.