Carrot Ginger Soup
"This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Grand Marnier Creme Brulee. Each of these dishes are fabulous."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 lbs carrots, roughly chopped
- 4 cups chicken stock
- 1 -2 inch fresh ginger, chopped (to taste)
- 1 medium onion, chopped
- 2 -3 garlic cloves, roughly chopped
- 1 tablespoon coriander seed
- 1 teaspoon rice wine vinegar (or champagne or white vinegar)
- salt and pepper
- 1 tablespoon peanut oil (or other unflavored oil)
- 1 -2 ounce heavy cream (or half and half)
directions
- Toast coriander in a small pan over medium high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
- Peel ginger with a spoon and chop.
- In a heavy bottomed pot, add the oil and onion, let them sweat a little then add the ginger, ground coriander, salt and pepper. Do not let them brown!
- Sweat 2 - 3 minutes over medium heat.
- Add garlic an sweat another 1 - 2 minutes.
- Add carrots and chicken stock to cover carrots.
- Bring to a boil; reduce to a simmer and cook until carrots are very tender and will mash easily with a spoon (like baby food).
- Add vinegar.
- Carefully puree soup in a blender and return to the pot. (Puree in batches being careful not to over fill the blender. Place a towel over the top of the blender to avoid heat blowing off the lid.).
- Pour through a mesh sieve and return to the pot. If soup is too thick, thin with chicken stock or water.
- Adjust seasonings. Hold until ready to serve. To serve, add cream and bring to a boil.
- Serve immediately. A dollop of creme fraiche swirled on top adds a festive touch.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
