Kirem’s Carrot Ginger Soup Kreation

Now three weeks into fall, gone are the warm summer BBQs and refreshing salads.  We’re in soup season now and while that usually doesn’t mean much to me, this deliciousness made me a convert.  Furthermore, between the pepper and ginger, this soup packs a spicy punch that’s great for fighting off the impending cold and flu season.

There are three aspects of this recipe that make it perfect for the hard-working researcher.  First, this recipe has been stripped down to the bare essentials so not only does it require very few ingredients (read as “it’s cheap”), but it also accommodates vegan and vegetarian eaters.  Second, the entire recipe can be executed with a knife, a pot and a blender (or Cuisinart), so no need to have a kitchen that looks like the set of Iron Chef.  Third, while this recipe forms a delicious soup that can be served as-is or, it’s also highly amenable to experimentation through the simple incorporation of additional ingredients.

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Kirem’s Carrot Ginger Soup Kreation

Ingredients (Serves 6-8)

• 2 1/2 lb bag of carrots, cut into 1/4″ thick rounds
• 1/4 cup ginger, peeled and grated (or thinly sliced)
• 4 cloves of garlic, chopped
• 1 large onion, diced
• 6 cups vegetable broth
• 6 Tbsp olive oil
• 2 tsp black pepper
• salt to taste

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Procedure

Phase 1: Saute Ingredients

• Heat oil, 2 Tbsp broth, onions, ginger and garlic in the pot (using medium-high heat). Saute for a couple of minutes until the onions start to turn clear.
• Add the carrots, pepper and remaining broth.
• Bring to a simmer. Heat until carrots are soft and will break with a fork (approx 20-30 min).
• Remove pot from heat and allow mixture to cool for a few minutes.

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Phase 2: Blend the Ingredients (aka, “Where the Magic Happens”)

• IMPORTANT: Be sure to create a small air vent when blending the soup.  Blending warm/hot mixtures can result in a blender cap explosion (which results in hours of subsequent cleaning…). In addition to the air vent, starting out on the lowest blending setting will help reduce the chances of a mess.
• Blend the soup in small batches and have some broth on hand to adjust soup to the desired consistency, if necessary.  Since you can’t really over-blend it, and chunky carrot soup just isn’t as good, err on the side of longer blending times.
• Once all the soup is blended, combine in the pot and allow the soup to simmer until it is ready to be served. The second re-heating will help thin out the soup and remove a bit of the airy consistency left after blending.

Use the leftovers as a quick lunch or dinner the next day as it gets even better the next day!

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Let the Experimentation Begin!

To add some extra pizazz to this classic, consider substituting one cup of vegetable broth with one cup of cream, milk, soy milk or even coconut milk; or try chicken broth as a complete substitute for vegetable broth.  Other ingredients to consider include: lemon pepper, plain or Greek yogurt, maple syrup, dill or truffle oil.

Serve hot with a piece of crusty bread and a glass of your favorite chardonnay (or sparkling water).

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If your carrot ginger soup experiment is a success, come back and share your version with us in the comments below!

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