Carrot Ginger Soup
This beautiful soup has a just a touch of of spice and is garnished with refreshing dill.
Yields 2 ½ Quarts
3 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
2 1/2 pounds carrots, roughly chopped
1 small red bell pepper, cored seeded and chopped (about 1 cup)
3 garlic cloves, minced
¼ cup fresh ginger, grated
7 cups vegetable stock
1 small russet potato, peeled and chopped (about 9 ounces)
3 scallions (white and green part), thinly sliced
1/2 cup heavy cream
2 teaspoons honey
3 tablespoons fresh dill, lightly chopped
Salt and freshly ground black pepper to taste
1. Heat the olive oil in a large sauce pan over medium heat. Add the onion, celery, ½ cup of the carrots and red pepper, reduce the heat to medium-low and cook, stirring frequently, until the onion becomes translucent and the carrot begin to soften, about 15 minutes. Add the garlic and ginger and cook, stirring constantly until they become fragrant, about 1 minute more.
2. Pour in the vegetable stock, remaining carrots, potato and scallions. Bring to a boil, reduce the heat and simmer for about 20 to 25 minutes until the potatoes and carrots are tender when pierced with the tip of a knife. Remove the soup from the heat and cool slightly. Transfer to the bowl of a food processor or jar of a blender and puree until smooth.
3. Transfer the soup back to the saucepan and add the cream, honey and dill and stir to combine. Season with salt and freshly ground black pepper to taste. Reheat before serving.