Thursday, April 7, 2011

Carrot Ginger Soup

Carrot Ginger Soup
with Curried Sour Cream
I love soup and carrot ginger soup is one that I had wanted to tackle for quite some time. I researched several recipes online but never found one that I liked enough. I came up with this recipe entirely on my own and I must say that it is the absolute perfect consistency. With absolutely no cream added, this soup is creamy and smooth and healthy! With the cool garnish of curried sour cream to give it a bite and chopped scallions for more onion flavor. Aside from being super tasty, this soup is incredibly cheap to buy all of the ingredients for and requires less than fifteen minutes of active cooking time! Its the perfect starter dish for a dinner party because of its brilliant orange color and gourmet appeal or it's the ideal healthy lunch. Lets get started...

1 teaspoon vegetable oil
3 cups diced carrots
3 cups chicken stock
1 large yellow onion, diced
1 tablespoon freshly grated ginger
1 teaspoon salt
1/2 cup sour cream
1/2 teaspoon curry powder

This soup honestly couldn't be easier to prepare. Heat a large pot on medium-high heat and place the teaspoon of oil in the pot. Dice the large onion and place in the pot and allow to sauté until translucent, about five to seven minutes.  During this time, peel and chop the carrots into inch long cylinders. Drop the carrots into the pot and allow to cook with the onions for several minutes. Add the chicken stock to the pot and allow to simmer for thirty to forty minutes until the carrots are tender. Feel free to use vegetable stock if you are cooking for vegetarians. After about thirty minutes, grate and add the tablespoon of ginger as well as the salt. Allow to cook for several more minutes.

Once the carrots are sufficiently tender. Use an emersion blender to puree the soup until silky smooth.  If you don't own an emersion blender you can puree the soup in batches using a blender.  In a small bowl combine the sour cream and curry powder for a fresh compliment to the soup. Ladle the warm pureed mixture into bowls and top with a dollop of curried sour cream. Serve immediately and enjoy!

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