Spicy Cream of Carrot & Ginger Soup And the Last Rays of Golden Sunlight…
Alas, another late autumn weekend is drawing to a close; November sun flickering as it slips beyond bare tree-tops. The wood has been stacked, the bulbs all planted and sweet carrots harvested for soup. What a gift, these late-season days of warm weather. I love working in the garden until the last light of day, watching the low sun as it dances across the garden; illuminating the bright red twigs of dogwood and buff-colored tufts of ornamental grass…
The Entry Garden in November: Tufts of Miscanthus sinensis ‘Variegatus’ illuminated against a background of Â dark green juniper (Juniperus x pfitzeriana ‘Sea Green’), delightful, glowing red-twig dogwood and the stark white bark of paper birch (Betula papyrifera)
Before I slip back outside for a stroll through the caramel-colored forest, I want to share this delightful recipe I concocted at lunchtime. My carrot-based soup was inspired by a recipe featured in this month’s Martha Stewart Living, which I’ve been wanting to try (and still will). In the end though, today’s soup became something entirely different, because I didn’t have the harissa —a chile sauce from North Africa, which is included in that recipe—Â andÂ instead of leeks,Â I decided to use up some of my onions.Â I definitely wanted spice, and I always seem to have Sriracha sauce in my kitchen, so I used that to generate heat. And in addition to my freshly harvested carrots, I just happen to have a bit of ginger root on hand —I love the combination of carrot and ginger—Â so I added a bit of that to the mix. Then, at the last minute I thought, well, why not add some warm spices and heavy cream to this and see how it goes.Â Mmmm. I really liked the ginger-carrot/spicy-creamy combination, and I think you will too. It’s just the right mid-afternoon pick-me-up, and I bet it would be a delightful start to a harvest dinner. Give it a try and let me know what you think. If you are looking for a lighter, healthier soup, simply omit the cream…
Spicy Cream of Carrot and Ginger Soup
Ingredients (serves 4-6):
1 Â Â Â Â Medium onion, peeled and diced
2 Â Â Â Â Cups fresh young carrots, peeled and sliced
1 Â Â Â Â Tablespoon extra virgin olive oil
1 Â Â Â Â Two inch piece of fresh ginger, grated
2 Â Â Â Â Cloves of peeled and crushed garlic
1/2Â Â Â Teaspoon Sriracha sauce (more or less to taste) or sub other hot sauce
2 Â Â Â Â Â Cups homemade vegetable or chicken broth
1 Â Â Â Â Â Cup of heavy cream (sub w/ another cup of stock for low-fat soup)
1/8Â Â Â Teaspoon fresh grated nutmeg
1/8Â Â Â Teaspoon fresh grated cinnamon
1 Â Â Â Â Â Tablespoon fresh parsley, chopped for garnish
Fresh Ground black pepper and salt to taste
In a medium stockpot or large saucepan, heat a tablespoon of olive oil on medium. Add the onion and cook for about 5 minutes, or until soft. Add the carrots and Sriracha sauce, reduce the heat a bit and cook about 10 minutes. Add 2 cups of stock (use three cups if you are omitting the heavy cream) and bring turn the heat back up to medium. Add the ginger, garlic, nutmeg, cinnamon and salt and pepper to taste. Cook for approximately 10 minutes.
Remove from heat and add one cup of cream if you would like a creamy soup. Very carefully puree small batches of the soup in a blender. Warning: DO NOT attempt to puree large batches of hot soup or you may burn yourself. This soup may be completely or partially pureed, as you like.Try pureeing a cup or two at a time. Add the pureed soup back to the pot and warm on low heat.
Ladle the soup into shallow bowl, garnish with freshly chopped parsley and serve.
Article and photographs â“’ 2010 Michaela at TGE
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