Tuesday, March 30, 2010

Roasted Carrot, Carmelized Onion and Ginger Soup

Generally speaking, I can made it through one, maybe two, meals of leftovers before I am ready to pull my hair out. This soup, and the two that will follow, have made this one meal stretch through more than a week and have definitely eliminated that guilty task of ridding the refrigerator of the ghosts of dinners past.

This one is for Val, who has yet to test out one of these recipes on her own but pledges that she "could do this one." Fingers crossed. ;)

Roasted Carrot, Carmelized Onion and Ginger Soup

3 cups roasted carrots, 3 cloves of garlic and ginger
(If you didn't make the roasted vegetables of the linked recipe, you could always saute the carrots, adding the ginger towards the end and continuing on with the recipe.)
1 medium sweet onion
1 tetra pack/900 mL chicken stock
1 tablespoon butter
Drizzle of olive oil

Chop the onion. Melt the butter in a pot with a drizzle of olive oil over top of it (the oil prevents the butter from burning). Carmelize the onion until golden and soft. Deglaze the pot with a bit of chicken stock, then add the remainder of the stock and the carrots, garlic and ginger.

Once everything has warmed through, use a blender to puree. If you have an immersion blender, then use this tool right in the pot. If not, you can ladle the soup into a regular blender and puree (either completely or in batches, depending on the capacity of your blender). Puree to your ideal consistency.

Taste the soup to gauge the need for seasoning. Add salt and pepper to taste. I also added a half teaspoon of ground ginger to strengthen the ginger flavour of the soup.

Cooking music... Michael Franti ~ Say Hey (I Love You)... he's a gooder.

1 thought(s):

Post a Comment

Related Posts with Thumbnails