Easy, tasty, low-maintenance, and good for winter when there’s not much in season. One of the standards in my soup repertoire (I think there’s a mention of it somewhere in the archives, but it bears repeating here).
Carrot-Ginger Soup (adapted from here)
1 diced medium onion
1 tablespoon olive oil or butter
4 tablespoons of minced fresh ginger
2-3 cloves minced garlic
1.5 cups chopped carrots
1-2 potatoes, scrubbed and chunked into medium pieces
3 cups broth (vegetable or chicken)
1/4 cup orange juice
salt and pepper
cream or milk (optional)
Heat the oil in a stock pot, then add onion, sautéing until they’re soft and translucent. Throw in a little salt.
Add garlic and ginger and continue sautéing until they’re soft, 2-3 minutes. Don’t let the garlic burn.
Add carrots, potatoes, broth, and juice. Bring to a boil and then reduce to a simmer. Let this go until the carrots and potatoes are soft, 20-30 minutes depending on size.
Puree soup either in batches in a blender or in situ with an immersion blender. Add milk/cream if using, pepper, and correct for salt.
I was trebling the recipe, so this is much more than you’ll need – about three pounds of carrots here.
Which means a lot of peels.
The solids. The garlic is under the ginger in the middle bowl.
A lot of soup. A lot of leftovers – I froze 8 pints.
Which is why I had to immediately roast the chicken I’d bought because there was no way a seven-pound bird was fitting in here.
…with some leftover veggies…
…and some freshly made bread.