Carrot Ginger Soup

This is a very basic recipe. Makes one serving. Follow the directions and proportions once, then consider the possibilities.

I enjoy this recipe as is, but also add curry spices and top with sauteed jalapenos. Or replace some of the water with coconut milk and top with cilantro rather than parsley. The key is to compliment the carrots, not overpower their flavor. (I love carrots in minestrone, but that's not a Carrot Soup, it's a soup with carrots in it.)

Unfortunately, I'm not sure which magazine this recipe came from; I've carried this clipping for years and can't match the font styles to food magazines we subscribe to. You'll find a myriad of variations on the Internets. If you come across this, please ping me so I can credit the source.

Carrot-Ginger Soup

Ingredients

• 2 t. mild oil or butter
• 2 T. each: diced onion and celery
• 2 medium carrots, peeled and sliced (about a cup)
• 1 cup broth (vegetable or chicken)
• 1 T. orange juice
• 1 1/2 - 2 t. grated ginger
• 1 t. unsalted butter
• parsley, optional
• orange zest, optional

Directions

1. Heat the oil in a saucepan and add the onion and celery. Do not saute. Cover and cook over a low heat until they start to soften.
2. Add carrots. Cover and cook for another 10 minutes.
3. Add the broth, OJ and ginger. Cover the pan and simmer until the carrots are completely tender, about 30 minutes.
4. Remove from heat. Puree until smooth.
5. Pour into bowl, dollop with butter and lightly sprinkle with chopped parsley and orange zest.

Photo coming soon.