It wasn't that I ate a lot of rich food this holiday - it's just that I was making ginger stars and anise cookies , and the cinnamon roasted walnuts every day, it seems. There were always leftovers, and I couldn't resist nibbling.
So last night I was happy to make this light, but rich creamy carrot soup - no cream, no butter, just the warm bloom of fresh ginger and the earthy smoothness of fresh carrots. Served with a quick olive and rosemary focaccia, it was a perfect supper.
Carrot and fresh ginger soup:
Serves about three.
2 cups water
2 cups chicken or vegetable stock
1/2 t. thyme
1 1/2 cups organic carrots, peeled and sliced
1 stalk celery, washed and sliced
1 heaping T. peeled, diced fresh ginger root
salt and pepper
1/2 t. dill
In a saucepan, bring the stock, water, thyme, carrots , ginger and celery to a simmer. Cook for 20-30 minutes, or until the carrots are tender.
Remove from heat and puree, using an immersion blender or regular blender. You may have to add an extra cup or more of water or stock if the soup is too thick. It should be very smooth and well colored.
Stir in the dill, and taste carefully before adding salt and pepper.
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