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Gingered Carrot Soup

Gingered Carrot Soup
Because carrots are available year-round, this soup is designed to suit every season. In cold weather, serve it steaming hot as a starter whose ginger aroma will entice diners. In warm weather, serve it chilled as a refreshing beverage with slices of brown bread or coarse country bread.

Ingredients:

  • 1 Tbs. olive oil
  • 6 large carrots, peeled and cut into chunks
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 Tbs. chopped celery leaves
  • 2 cups water
  • 2 cups vegetable stock or canned broth
  • 1 slice whole wheat sandwich bread, torn into bits
  • 1/4 cup nonfat evaporated milk
  • 1/2 cup thinly sliced green onion tops
  • 2 Tbs. grated fresh ginger

Directions:

In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery and celery leaves and sauté for 5 minutes.

Stir in the water, stock and bread. Increase heat to high and bring to a boil.

Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.

Transfer the soup, in batches, if necessary, to a blender or food processor and puree until smooth.

To serve hot, return the soup to the saucepan and stir in the milk and green onions. Reheat for a moment over low heat, not letting the soup boil, then stir in the ginger. Ladle into individual bowls.

To serve cold, pour into a large bowl and stir in the milk, green onions and ginger. Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days. Ladle into mugs.
Serves 6.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).