Since I moved here to Boston, my go-to recipe for those cold evenings
has been ginger-carrot soup. Now that fall is here, I’ve definitely picked up the pace on making it. The slightly sweet taste of the carrot mingling with that extra bite that the ginger gives creates a mild soup perfect for early fall.
I’ve actually taken step-by-step pictures this time; however, that’s going to make up for the fact that I have no real set amounts for ingredients. Luckily, cooking is great for that reason. Unlike baking where you have to be a mini scientist to get a decent cupcake, cooking as almost all about tossing however much whenever until something palatable comes out (slight skill might prevent kitchen fire, though<–experience talking here). Below is a short summary of what I do for 2 soups:
- About 4-5 big carrots
- 1 Tbsp freshly grated ginger or 2 tsp powder ginger
- 1 tsp cumin (optional)
- 1 tsp ground pepper (or to taste)
- 2 tsp salt (or to taste)
- 2 cloves garlic minced
- A little bit of chopped onion
- 1/2 cup of milk
Cut the carrots into little pieces and let boil until squishy.While you wait for the carrots, saute first the
garlic for a minute and then add the onion. Honestly, add as much or as little onion as you like (hence no measured amount). Going back to the carrots, you should be able to slice a fork easily through one. Drain and put carrots into blender, next put in all the spices here. First note: Be creative here! The amounts are my preference,and I’m not you. Start conservatively and add a little more of whatever taste you enjoy. If you want sweeter, stay light on the spices to let the carrot flavor shine. However, add more pepper and cumin if savory is more your thing.
Next, pour the milk into the blender. Second note: While any milk is fine, I strongly suggest whole milk or at least 2 percent. I should probably have prefaced this entire page with the fact that I will never write a diet recipe for anything. Healthy and fat-free/low-calorie are two totally different realms of cooking and life. They are not always inclusive, and life’s too short to sacrifice the full richness of flavor for one less cellulite mark on my behind.
Anyway, after adding all the ingredients, blend until smooth. Pour back into the pot you used for boiling the carrots and set heat to low. As you stir, add any more spices or salt until it’s just right by you. Also add more milk if you need to for that smooth creamy texture. When it’s about the right consistency and flavor, pour into bowls, and you’re all set. Adding a few sunflower seeds and a dollop of plain yogurt (Greek-style!) gives the soup a little extra kick. This soup also goes great with the beet muffin recipe also on this blog. Enjoy!