Carrot Ginger Soup
2 Tablespoons sweet cream butter *
2 Onions, peeled and chopped
6 Cups chicken broth
2 pounds of carrots, peeled and sliced
2 Tablespoons grated fresh ginger
1 Cup whipping cream
Salt and white pepper
Sour Cream **
Parsley sprigs, for garnish
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. 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 sour cream and parsley sprigs.
* Butter alternative
3/4 cup coconut milk *
1/2 cup water
2 Tablespoons yellow cornmeal
1/2 teaspoon salt
* May use 1/4 cup unsweetened finely shredded coconut or raw cashew nuts instead of coconut milk, and increase water to 1 1/4 cups. If you have only sweetened coconut, the sugar can be rinsed out with hot water, using a sieve.
1. Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.
It should begin to thicken, about the consistency of thin porridge. I’ve learned that this can vary with the cornmeal used, so if it isn’t getting thick, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.
2. Place in blender, cover, can turn on low, then increase to high. Blend for about 1 minute until as smooth as possible. (If using shredded coconut or cashews nuts, blend for 2 minutes.)
3. Pour into a container; cover and chill. It will be runny, but sets up when cold.
This will keep for about 10 days in the refrigerator, but after a few days it gets stiffer. If this happens, just add a bit of water and stir briskly until soft. I like to make a new batch every week. If there is any of the old still remaining, I stir it into a frozen vegetable dish, such as frozen corn.
Makes One Cup
** Sour Cream
You can get an alternative sour cream product. I buy Tofutti Sour Cream and it is made from tofu and not dairy.
This recipe is found in the Washington State University Alumni Magazine Summer 2011 edition. You can find more carrot recipes at Washington State Magazine