I seem to have a susceptibility of getting sore throats, and this year has been the worst one yet. There is little that helps my throat when it is sore, constantly sucking on lozenges, drinking hot herbal tea and consuming hot bowls of soup. This year I have made so much soup you’d think I’d be sick of it. I am getting close to it, but I still have a few bowls in me. This carrot and ginger soup from Food TV is both colorful and flavourful. It helped sooth my throat and boost my energy to get through the day. On another note I would like to wish my dad a happy 69th birthday!
Carrot & Ginger Soup
7 cup vegetable stock
4 tbsp butter
2 lb. fresh carrot, peeled
3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
1 yam, peeled
4 celery, stalks
1 three-inch piece fresh ginger, root, peeled, and, grated
1 tsp salt
1 tsp black pepper
1.5 tsp ground nutmeg
pinch cinnamon (optional)
dolop sour cream
In a large pot, bring stock to a boil.
While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer
Add salt and pepper.
To serve, re-heat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
dolop sour cream
In a large pot, bring stock to a boil.
While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer
Add salt and pepper.
To serve, re-heat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
