Carrot and Ginger Soup
Ok, I’ll admit it…I’m not the biggest fan of ginger. I like it well it enough in my rice and stir-fries, but that’s about it. My husband, on the other hand, is OBSESSED with the stuff. His favorite new drink here in Malaysia is called “Fiery Ginger Beer” which has no beer in it all, just lots and lots of ginger. So I made this recipe last night just for him. Both ginger and carrots are incredibly cheap and plentiful here, so it made for an easy meal. And even though the weather is starting to get hot as summer approaches, a good soup is comforting every now and then. If I were going to make this again, just for me, I would add less ginger and more garlic. But if you love ginger as much as my husband does, go crazy!
5-6 medium size carrots, washed, peeled, and chopped into about 1″ pieces
1 tablespoon olive oil
I chopped onion
2 tablespoons minced garlic
2 tablespoons minced fresh ginger (more or less depending on your taste)
2 1/2 – 3 cups non-dairy milk (I used soy, but any kind will do)
1 teaspoon cinnamon
salt to taste
black peper to taste
Fill a large saucepan with water and add the chopped carrots. Bring the carrots to a boil and continue to cook them for about 20-30 minutes, or until they are tender enough to cut with a knife. Once they are tender, drain the carrots, rinse in cold water, and then set them aside to cool.
While your carrots are boiling, add the olive oil and chopped onion into a skillet and start cooking over a medium heat. Cook until the onion is translucent, then add the ginger and garlic. Cook for another 2-3 minutes or until the ginger and garlic become fragrant. Add your non-dairy milk and cook for another 10 minutes, you want the milk to become infused with the ginger. After about 10 minutes, set aside the milk mixture and let it cool to room temperature.
*IMPORTANT: Do not blend the carrots and milk mixture together until they have cooled to room temperature. If you blend them while they are still hot, your blender will most likely explode due the heat. And you don’t want to burn your face and ruin your blender, right??
Once both the carrots and milk mixture have cooled, blend them together until they are a fine puree. Add the soup mixture back into your large saucepan and gently heat to serving temperature. Add the teaspoon of cinnamon and season with salt to taste. Garnish with black pepper.
Serve with some hardy bread, and you are good to go!
Did you try this recipe? Let me know! What changes or alterations did you make? Please leave comments below!