Carrot Ginger Soup

On a whim, I made this carrot soup the other night for dinner, mainly because I had a bunch of carrots I wanted to use up and a little knob of ginger lying around. The two looked so lonely apart, but together they turned out to make a rich and creamy soup. I hadn't had carrot soup in ages, so I figured it was high time I made it (and it was raining, which makes me want to hunker down and cook something cozy)! 

Yes, I know what you're thinking, carrots are so boring... they're just carrots after all! But I promise you, this soup has flavor. It's slightly sweet with a hint of ginger and just a touch of heat. This is a great soup to make for a crowd or for your entire family, as it's both economical and delicious. What's more, you get your fill of veggies and fruit all in the same bowl! The apples provide a wonderfully light base to the soup, while the ginger and cayenne give it some pizazz. A warm and comforting end to a wet and rainy day.

CARROT GINGER SOUP:

Ingredients:

2 tbsp. olive oil

1 tbsp. fresh ginger, peeled and finely grated

2 cloves garlic, minced

1 medium yellow onion, roughly chopped

1 quart (4 cups) chicken or vegetable stock (plus a little extra for thinning later on)

4 large carrots (about 1½ lb.), peeled and cut into 1 inch pieces

2 medium Granny Smith apples, peeled, cored, and cut into 1 inch pieces

¾ cup half and half or light cream

1 tbsp. sugar

Heavy pinch cayenne pepper (or to taste)

Salt and pepper to taste

Italian parsley, for garnish

In a medium sized soup pot, over medium heat, sauté the ginger, garlic, and onions in the olive oil until onions are translucent, about 5 minutes. Add stock, carrots, and apples, cover pot and bring to a boil. Reduce heat to a simmer and cook for 30 minutes more or until carrots and apples are very soft.

Remove from heat, and using a immersion blender, purée the soup until smooth (or transfer, in batches, to a food processor or blender and purée). Stir in half and half or cream, sugar, and cayenne. Season well with salt and pepper and taste to adjust seasonings. If the soup is too thick, add more stock to reach the desired consistency. Return to a simmer and serve hot with a sprinkling of Italian parsley.

Yield: 1½ quarts, about 6 servings

Notes:

• Feel free to substitute the half and half or cream with coconut milk to make this soup vegan friendly.
• I find this soup tastes even better after being refrigerated overnight, so if time allows, make a day in advance and reheat.