Carrot-Ginger Soup
Ingredients 2 tablespoons unsalted butter 2 onions, chopped fine 1/4 cup minced crystallized ginger 1 tablespoon grated fresh ginger 2 garlic cloves, peeled and smashed Salt and pepper 1 teaspoon sugar 2 pounds carrots, peeled and sliced 1/4 inch thick 4 cups water 1 1/2 carrot juice 2 sprigs fresh thyme 1/2 teaspoon baking soda 1 tablespoon cider vinegar Chopped chives Sour cream Serves 6 Instructions In addition to sour cream and chives, serve the soup with Buttery Croutons. 1. Melt butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes. 2. Increase heat to high; add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes. 3. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and add vinegar and remaining 3/4 cup carrot juice. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and add salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
