Thursday, October 14, 2010

gingered carrot soup

This week's soup wasn't a favorite at my house, but it was interesting and very easy to make. 
I like cooking with ginger - it brought some spice to the soup that I enjoyed (the kids did not.)  
Ty reluctantly finished his bowl, Bex took one bite, and Matthias didn't want seconds. 
It was fun to try and the orange was vibrant. 
If you like to try new things, you will have fun with this one. 
If you don't like spicy, don't add as much ginger. 
And if you hate it, at least it was cheap to make.

I went to a cooking class from Taste of Home where I got the recipe.
  • 2 T olive oil
  • 1/2 cup minced onion
  • 1/4 cup grated fresh ginger
  • 2 cloves garlic, minced
  • 3-4 cups chicken stock
  • 4 cups sliced carrots
  • 1/2 cup half-and-half
  • 1/4 t ground cumin
  • salt and pepper to taste
Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ginger. Saute until onion is translucent, about 8 min. Add 3 cups chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 30 min.

Working in batches, puree mixture. Return soup to saucepan over low heat. Mix half-and-half and cumin. Season soup to taste with salt and pepper.

1 comment:

ads said...

Carrot soup would unfortunately remind dad too much of the carrot salad he had to endure growing up. It does look very colorful though.