There are very few recipes that I revisit. This might be a symptom of not cooking at home as much as I’d like to. The recipe below is the exception. I liked it so much the first time that I made it, that I made it again. The next day.
I was looking for a use for my Scarlet Nantes, the purple-ish carrots that came in my CSA share, and found a recipe online that didn’t require any trips to the grocery store: Carrot Soup with Lemon and Ginger. Although soups aren’t my forte, I quickly made up a batch to give to Baseball Boy to help him add some veggies to his ball park fare. But as soon as the soup left my kitchen, I missed it. Time for another go-round. This time, for me.
The next day, I picked up the very same carrots. It would have been nice to allow some of the color from the skins to stain the soup, but I decided to play it safe and follow the instructions again. The carrots had to be peeled. For whatever reason, I’ve never owned a blender. And, for whatever reason, both of my food processors – big and small – were broken within the first weeks of my owning them. To blend or process something, I need to shove a wooden skewer into the machine to trigger the “go” mechanism. Strange, but worth the trouble.
What really makes this soup is the ginger. Perfect for an autumn evening – or a cool summer day – I plan on making this a regular appearance in my repertoire. Because I love it, and, well, I’m pretty sure that I haven’t seen the last of the carrots in my CSA.
Carrot Soup with Ginger and Lemon
from Bon Appetit, June 1997
1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 TB. finely chopped peeled fresh ginger (I used the jarred stuff.)
1 1/2 teas. minced garlic
1 1/4 lbs. medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 TB. fresh lemon juice
4 TB. sour cream
1 small carrot, peeled, grated
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.