I am finally off for one week. All I want to do is be a couch potato. Plain and simple. When you are like me, every day is something new, overbooked, not sleeping enough and the list goes on, all you want is do nothing. It feels awesome that I don’t have to worry that something is due tomorrow. I am not completely free this week, but at least I get to breathe and COOK!
Yes, cooking. I am a chef. I am beyond tired of eating out. It’s a sacrifice. I know. But, if I don’t do it this way, my plans for 2015 won’t come go through.
Now, let’s talk about this recipe. I love carrot ginger soup. One thing I am very picky about is the fact that if you say you are giving me carrot ginger soup, then I better taste some ginger in it. My taste buds say two teaspoons are enough to make you taste it. One teaspoon is not enough. If you are a ginger lover, then go for it and add more. It is simple and tasty. It serves two as an appetizer. You can serve it as a hot amuse bouche in a shot glass for a larger crowd.
- 30 g unsalted butter
- 1 medium yellow onion, chopped
- 520 g carrots, quartered then sliced
- 4 ½ cups chicken stock or vegetable stock
- 2 teaspoons minced ginger root
- Salt and freshly ground white pepper to taste
- Croutons and chopped parsley for garnish
In a large pot, melt the unsalted butter over low heat. Sauté the onions for 5 minutes to develop flavor without achieving any color. Stir occasionally. Add the chopped carrots, minced ginger and continue to sauté for 3 more minutes.
Add chicken or vegetable stock and pump up the heat to medium high. Bring it to a simmer. Simmer the soup for 25 minutes or until the carrots are cooked through.
Pour the soup into a blender and puree it. Return the soup to the pan. Over low heat, season with salt and freshly ground white pepper to taste. Serve with croutons and chopped parsley.
- Add more chicken or vegetable stock if needed to puree the soup.