Ginger Carrot Soup By Jean Carper Recipes

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

Steps:

• Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

Steps:

• In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Steps:

• In a large (5-quart) saucepan, heat oil over medium; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper.
• Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 20 minutes. Working in batches, puree mixture in a blender until smooth; add sugar and lemon juice to taste. Season with salt and pepper, if necessary. (If freezing, proceed to step 3.) Return soup to pan; heat over medium, stirring in cream, if desired.
• To freeze: Cool to room temperature. Divide among airtight containers (leaving 1 inch space at top), and freeze up to 3 months. To heat, place container upside down under hot tap water to release block of soup; place in a medium saucepan. Cover, and cook over medium-low, adding water to thin, if necessary. Stir in cream, if desired.

Steps:

• In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.

Steps:

• Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes.
• Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth.
• Ladle the hot soup into sterilized 1 quart jars, leaving 1" headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store.
• When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.