It’s nearly time for grocery shopping in my house. Things I still have a lot of: beer (i love playoff football! WHAT A GAME BY THE PATS!), carrots and ginger. Plus I just love soups.
Ginger Carrot Soup
- 2 tbsp extra virgin olive oil
- 1 sweet onion, cut into a small dice
- Kosher salt
- 2 cloves garlic, minced
- a hunk of ginger, minced (2 tbsp maybe?)
- 2 pounds carrots, peeled and cut into somewhat-uniform pieces
- 6 cups chicken stock
- 1 tsp dried thyme
- fresh ground black pepper
Step one: crack a beer.
Done? Good. Now do your mise en place (french for “to put in place” which is just your prep work). Peel and cut your carrots.
Brady was a huge help by lying right under where I was trying to stand.
Try and cut your carrots into uniform pieces so they cook evenly.
Heat the oil in a large dutch oven (YES! my favorite!) over medium-high heat and add the onions.
Cook the onions until they soften and juuuuust begin to start browning, about 10 minutes. Throw in the minced garlic and ginger.
Cook another 2 minutes, making sure you keep stirring, you do NOT want that garlic to burn because burnt garlic is just the worst and will ruin a dish real quick.
Throw in the carrots, chicken stock and thyme. Use fresh if you can (add a little more if it’s fresh), but I was stuck with dried and it turned out just dandy. Bring to a simmer, then cover and let the carrots cook for 15 minutes, or until they’re nice and tender. You don’t want them mushy-soft so check periodically.
Turn off the heat, then purée either using an immersion blender or a regular blender in batches.
Taste and add salt/pepper as necessary. I added salt to mine since the chicken stock I used was low-sodium. I also happened to have some white cheddar cheese in the fridge, so I grated a little bit over my bowl for good measure. YUM.