Carrot and Ginger Soup
This past weekend we hosted another spectacular event here at Upachaya Eco-Lodge and Wellness Resort. Once again we provided a healthy meal, and this carrot and ginger soup was on the menu. Many asked for the recipe, so here it is:
2 tablespoon olive oil
2 medium leeks: (white and pale-green parts only), washed and thinly sliced – I substitute green onion
2 tablespoon ginger finely grated : or to taste
1 tablespoon of minced garlic : again, to taste
2 pounds carrots; peeled, thinly sliced
1/2 teaspoon salt
1 teaspoon raw sugar or agave nectar
1/2 teaspoon pepper : or to taste
5 cups low sodium vegetable broth
1 teaspoon lemon juice : or more as required
2 drops Tabasco sauce
In a large pot over moderate heat with the olive oil, add the leek, ginger and garlic. Cook, uncovered for 3 minutes, stirring occasionally. Add the carrots, salt, sugar and pepper, stirring to coat with oil. Cover and cook gently until just tender, about 10 minutes. Stir in the broth, and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes. Remove from the heat, and allow to cool slightly before pureeing.
Puree the soup in batched in a food processor or blender. The soup can be prepared up to 2 days in advance, and will taste better as the flavors have a chance to meld. Cool, cover and refrigerate.
Return the soup to the pan and heat, stirring often, until steaming, about 5 minutes. Adjust the seasoning with lemon juice and Tabasco if necessary. Some carrots are sweeter than others, thus the lemon juice to offset the sweetness.
This Carrot & Ginger Soup is just the thing for a cold winter afternoon. Enjoy!