Took a break from the turkey leftovers and made this carrot-ginger soup–without a recipe! It’s got my favorite seasonings: ginger, garlic, and scallions, the trinity of Chinese cooking. To make a sweeter soup, add about 2 cups pumpkin. No need to increase the liquid; the additional vegetable makes the soup thicker. To make this vegan, use vegetable stock instead of chicken.
Prep time: 15 minutes
Cook time: 45 minutes
4 medium carrots, scraped and chopped into rounds that are quartered
2 medium potatoes, cubed
3 cups chicken or vegetable broth (I used 1 bouillon cube and 3 cups water)
2 tablespoons fresh ginger, slivered
4 large cloves garlic, peeled
salt and pepper to taste
1/4 cup cream
herbs, e.g thyme
scallions bias cut for garnish
Special Equipment: immersion blender
In a medium aluminum saucepan or small dutch oven put the carrots, potatoes, broth, ginger, and garlic. Bring to a boil then reduce heat to simmer. Simmer 45 minutes or until the carrots and potatoes are fork tender. Insert immersion blender in the pot and puree the vegetables until the soup is smooth and thick.
Cook’s Note: Because of the immersion blender I recommend using an aluminum sauce pan.If you don’t have an immersion blender use a food processor or blender to puree the soup in small batches.
Season to taste with salt, pepper, thyme, and cream. I use a bit more than 1/4 cup cream to make a creamier soup. Spoon into bowls and garnish with scallions.