Cream of Carrot Soup with Fresh Ginger

Posted On November 27th, 2013 Author Lia Rinaldo

Cream of Carrot Soup with Fresh Ginger
From Bob Blumers's 1992 cookbook, The Surreal Gourmet

7 cups of chicken stock
2lbs of resh carrots, peeled
3 leeks, sliced in half length-wise and thoroughly cleaned
1 sweet potato
4 stalks of celery
3" piece of fresh ginger root, peeled and grated
1/4lb butter
1 tsp salt
1 tsp black pepper
1 tsp ground nutmeg- I substituted my fave Chilean spice- Merquén
1 pint of heavy cream

1. In a large pot , bring  cups of chicken or vegrtable stock to a boil. Remove 1 cup and reserve.

2. Chop all vegetables into small pieces. In a sauté pan, over med-high heat melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, until all vegetables are browned. Add remaining butter as needed. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for about 30 minutes.

3. Let cool to room temperature and then purée in a blender. Soup should be thick and smooth. After blending two thirds of the stock and vegetables, check the consistency of the soup. If it is too thin, drain off a cup of the remaining stock. If it is too thick, add the reserved cup of stock back into the pot. Continue to blend the remaining vegetables and stock. Add salt and pepper. - I did none of this, I added all ingredients and blended- consistency was more than fine. Then added the whole pint of cream and heated it through to serve.

4. To serve, add approximately 2tbsp of cream per serving and re-heat. Do not let it boil. Serve in warmed bowls. - I made up a quick batch of no-fat sour cream (1 cup) and blended it with a whole chipotle pepper. Each soup got a dollop on top and a sprinkling more of the spicy Merquén.

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