Jessica’s Creamy Carrot Ginger Soup February 6, 2008

Creamy Carrot Ginger Soup

I made my first soup from scratch last night and it was tasty! There is definitely something therapeutic about chopping and mincing fresh produce. The aromas that wafted through my kitchen were more enticing than the usual smell of frozen pizza. There were very few ingredients needed so this was a cheap meal, semi healthy and freshly prepared. I used a recipe from Allrecipes.com and tweaked it to suit my needs. Here it is.

Ingredients

2 Teaspoons canola oil

1 medium onion, chopped

2 stalks celery, chopped

2 lbs. carrots, medium dice

2 teaspoons ginger

4 cups vegetable broth

2 cups half and half

1/2 cup brown sugar

1/3 cup yellow curry powder

salt and pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Cook and stir onion and celery until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
2. Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Add brown sugar and curry powder. Blend well. Season with salt and pepper, and serve.

I used some brown sugar as a garnish to every bowl that was served. Corn muffins are a delicious accent to this soup. It was really easy and I enjoyed the time I spent preparing the soup.

I love ginger! To enhance the flavor: at the simmer stage I threw in my leftover chunk of ginger root, it gave my soup just the kick I wanted.