November 12, 2013

In the Kitchen: Carrot Ginger Soup


There is a possibility of snow today. Which makes me want to live in leggings and an oversized sweatshirt, sadly that is not possible. But, I do have this leftover carrot ginger soup from the weekend to help warm me up. This a great, go-to soup. It is creamy without using heavy cream and it can be on the table in under an hour. The ginger and sesame undertones pair nicely with a side of steamed dumplings or a quick veggie stir-fry. So, if a wintery-mix is in your forecast, give this easy carrot soup a try. 

Carrot Ginger Soup

1 lb carrots, diced 
1 small onion, diced 
1 1/2 tablespoons ginger, diced 
2 cloves garlic, diced 
4 cups vegetable broth 
2 teaspoons sesame oil 
2 teaspoons soy sauce 
2 scallions, slivered 
1 tablespoon toasted sesame seeds 

Heat a heavy saucepan over medium-low heat. Add carrot and onions to saucepan and saute for 15-20 minutes. You want the carrots and onions to get a deep caramelization, this adds a ton of flavor. Add the ginger and garlic and cook for another three minutes. 

After this, add 4 cups vegetable broth. Bring the soup to a boil, and then lower the heat and simmer for 15 minutes. Using an immersion blinder or regular blinder, puree soup until desired creaminess is reached. Ladle soup into bowls and drizzle with 1/2 teaspoon sesame oil and soy sauce, along with scallions and toasted sesame seeds. 

 




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