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 . . .
- 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
- 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.
- Add water until the vegetables are covered, and simmer until the vegetables are completely softened, about 20-30 minutes.
- 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.
- Serve garnished with thin orange slices and a quick drizzle of good olive oil.