Carrot Ginger Soup

The following is a recipe for an easy and wonderful CARROT GINGER SOUP. This is one of my Mom’s favorites and was popular at a restaurant I cooked at.

Ingredients

• 4 T butter or olive oil
• 2 medium-sized yellow onions , diced
• 2 T fresh ginger , peeled and minced (about 1½ inch long)
• 3 cloves garlic , minced
• 10 carrots , peeled and sliced about 1/4" thick
• 1 sweet potato , peeled and diced
• 6 C chicken or vegetable stock
• ¼ t ground nutmeg
• ½ t black pepper , freshly ground
• 1 t salt (add to taste as the saltiness of your stock will vary)
• juice of 1 orange
• zest of half the orange
• THE FOLLOWING ARE OPTIONAL IN ANY COMBINATION:
• 1 T fresh parsley , chopped (nice color contrast)
• 2 t curry powder
• 1 apple , peeled, cored, and diced (like Granny Smith)
• ½ C coconut milk (vegan) or whipping cream
• ¼ C smooth peanut butter
• ¼ C sherry wine (works with all above but peanut butter)

Instructions

1. Melt the butter over medium-heat in a pot. Add the onions and ginger and cook a few minutes, stirring occasionally. Add the garlic and cook another minute.
2. Add the remaining ingredients, except 2 cups of the stock, and cook, covered for approximately 15 minutes until the carrots are tender.
3. Any of the optional ingredients except the whipping cream can be added now too. In batches, process the hot soup in a food-processor or blender until only bits of carrot remain. Add 2 cups of remaining stock while pureeing soup. Return to pan to heat up again and “marry” the flavors for another 5 to 10 minutes.
4. Serve hot and swirl in whipping cream if you choose to use it.