I love the combination of carrot and ginger but had somehow forgotten about it until Easter when my friend, Raelene (a really amazing cook!), brought a delicious carrot and ginger soup to our Easter lunch celebration. Since then, I haven't been able to stop thinking about it and decided to come up with my own version the other day. The sweetness of the carrots and the bite of the ginger combined in a smooth, creamy soup is really fantastic. We topped ours with some plain Greek yogurt (and the leftovers with honey yogurt which was great too!) and garnished with some sweet little chives that are starting to poke up in my Dad's garden. Ahh, Spring. Now, if the weather would just start acting like it (we had flurries on May day here in Minnesota today!)...
2 tablespoons olive oil
1 small onion, diced (about 1 cup)
8 oz. carrots, peeled and cut into bite sized pieces
1 2 inch piece fresh ginger root, peeled and chopped
4 cups chicken or vegetable stock
large pinch of nutmeg (about 1/8 teaspoon)
1/2 cup half and half
salt and pepper to taste
plain Greek yogurt and fresh snipped chives for garnish and serving, optional
In a large sauce pan, saute onion in olive oil over medium high heat until softened. Add carrots and ginger root and saute for about two minutes more. Pour in chicken stock, cover and bring to a boil. Reduce heat to medium low and simmer until carrots are very tender (about 15-20 minutes). Using an immersion blender (or if you don't have one, puree in batches in either a blender or food processor--but be very careful to avoid burns!), puree the soup until smooth. Stir in half and half and season to taste with salt and pepper. To serve, ladle into bowls or mugs and top with a dollop of yogurt and top with chives (optional). This soup is good served hot or cold.
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