Carrot Ginger Soup
I think this soup works best when it is puréed until perfectly smooth. This is best achieved using an upright blender. If you use a hand held Bamix type of blender, just keep working at it until the soup is as smooth as you can make it.
- 3 tbsp margarine
- 6-7 medium-sized carrots, washed and sliced thin
- 2 large onions chopped finely
- a good pinch of salt
- 1 tsp minced ginger
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 3 large strips of zest from an orange
- Chopped chives, parsley, dill or fennel for garnish
- Melt the margarine in a soup pot over a low to medium heat and then add the finely chopped onions and sliced carrots.
- Stir occasionally, until the onions soften, about 5-6 minutes. Do not let the onions or carrots brown.
- Sprinkle a teaspoon of salt over the carrots and onions as they cook.
- Add stock and water, ginger, and 3-4 strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
- Remove the strips of orange zest. It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.
- Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth.
- Add more salt and pepper to taste.
- Garnish with chopped chives, parsley to serve.