Carrot soup usually contains some amount of whipping cream and/or sour cream. These are delicious additions, and I highly recommend them as condiments (i.e. available on the table for folks with no allergy to dairy, not in the soup). Freshly squeezed lemon juice is an excellent alternative condiment, and chopped parsley leaves are a great garnish because they add just the right herbal note to the soup.
Carrots are a starchy vegetable: this soup is thick and creamy without the addition of flour or any other starch.
t3 Tb. oil (See Oil in the Glossary)
1 onion, chopped
salt (See Salt in the Glossary)
2 cloves garlic, sliced
1 Tb. peeled, grated fresh ginger
4 c. chicken stock (See Broth in the Glossary)
1 lb. carrots, trimmed (These will cook faster if halved or quartered
lengthwise.)
Gently saute the onion in the oil with a good sprinkle of salt; do not brown. When the onion is soft and translucent, add the garlic and cook for another minute or so, until the garlic is softened up but not browned. Add the ginger, chicken stock and carrots; bring to a boil; reduce to a simmer and cook until the carrots are thoroughly soft. Puree thoroughly, in batches, in a blender. Adjust salt. Garnish with parsley if you like.
Gently saute the onion in the oil with a good sprinkle of salt; do not brown. When the onion is soft and translucent, add the garlic and cook for another minute or so, until the garlic is softened up but not browned. Add the ginger, chicken stock and carrots; bring to a boil; reduce to a simmer and cook until the carrots are thoroughly soft. Puree thoroughly, in batches, in a blender. Adjust salt. Garnish with parsley if you like.
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