Carrot Ginger Soup

We have been traveling again, and eating lots of fish. But coming home to freezing temperatures and a time when viruses seem to be reaching a nasty record peak called for some comforting homemade soup. Something that soothes, but isn’t chicken noodle (which I have made uncountable times this winter and am very sick of). 

This one is a favorite, and ginger really picks it up on a wintry night along with a hint of orange. But what they don’t tell you is this: it’s also delicious cold. So, if you happen to be living in the southern hemisphere right now (Chile, anybody?) or off in the middle of a desert (Sally?), even you have a reason to make this, chill it up and serve to your happy tastebuds.

Carrot Ginger Soup

adapted from Williams-Sonoma Soup

Note: I have used onion before in place of leek and the result was equally tasty, so don’t let leeks hold you back! Also, I cut the orange juice and zest that is called for in the original recipe so the citrus is not overpowering and just adds a hint of “mmm…what is in this?” that makes it so good. Finally, have fun with the garnish! I used a blood orange infused olive oil, but the recipe also recommends fresh mint leaves, and if you want to add dairy, crème fraîche is always a good thing . . .

Serves 4-6

 Ingredients:

• 3 Tbsp olive oil
• 1 lb. leeks or onions (about 500 g : 2 really large leeks or about 4-5 small), white and tender green parts thinly sliced.
• 1 lb. carrots (500 g), peeled and thinly sliced
• 1/2 lb. potato (250 g), red, Yukon or Russet will do just fine
• 1 and 1/2 tsp. peeled and grated fresh ginger
• 1/8 c freshly squeezed orange juice
• 1/2 tsp. grated orange zest
• salt to taste
• thin orange slices to garnish, and maybe a bit of extra virgin olive oil

Preparation:

1. In large pot, over medium heat, warm the olive oil. Add the leeks and sauté until just softened — about 5 minutes. Add the carrots, potato, and ginger and sauté until the vegetables are just softened, about 10 minutes more.
2. Add water until the vegetables are covered, and simmer until the vegetables are completely softened, about 20-30 minutes.
3. In a blender or food processor, purée the soup in batches. Return to the soup pot over moderate heat, and add the orange juice and zest. Season with salt.
4. Serve garnished with thin orange slices and a quick drizzle of good olive oil.