Give thanks for the humble carrot, the crunchy, colorful superhero of the produce aisle. Oft ignored by our current fascination for all things “mini” or “heirloom,” the common carrot doesn’t begrudge its gift for teamwork: humbly frozen for all eternity with peas (think mid-century-chic TV dinners), or elegantly sautéed with onions and celery for a French mirepoix. Today we celebrate the carrot’s ability to stand alone.
Carrot-ginger soup is the perfect starter for a holiday meal, or as an entrée with grilled cheese sammies or lightly dressed greens. It’s rich and buttery with nary a pat, while subtle notes of ginger and turmeric provide a bit of zip. And with each delectable, golden-orange slurp, you’re choosing glowing skin and younger eyes, while fighting both cancer and heart disease. Spoons, anyone?
Gingerly Carrot Soup
1 pound carrots, peeled and chopped
6 cups chicken or vegetable stock
Coarse salt and freshly ground black pepper, to taste
1 tablespoon ginger paste
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
Thinly sliced scallions, to garnish
In a medium to large soup pot, bring carrots and stock to a boil. Season with salt, pepper, ginger, turmeric and coriander. Reduce heat to simmer and cook for about 20 minutes. Check carrots for tenderness. Continue cooking until a fork easily pierces flesh.
Remove from heat and cool slightly. Using an immersion blender, carefully puree the soup until smooth. Check for seasoning and adjust if necessary. If soup is too thick, add additional stock. Serve hot with thinly sliced scallions.
Diva confession: For holiday entertaining, stir in a few pats of butter to this soup for added richness. Also delish with a dollop of plain Greek yogurt. When buying carrots with tops attached, make sure they are bright green and remove before storing. The tops are yummy as well and loaded with nutrients – chop and toss them into salads or homemade stocks.