Spiced Carrot and Ginger Soup


1 large vidalia onion (chopped)
1 3-4 inch knob of fresh peeled ginger (half chopped and half grated)
5 large carrots (chopped)
1 large sweet potato (chopped)
2 little yellow yukon golds (chopped)
4 cups chicken stock
1 1/2 cups water
1/4 cup heavy cream
1 teaspoon of turmeric
1 teaspoon of Hungarian Paprika
1/2 teaspoon ancho chile powder
1/2 teaspoon chile powder
Olive oil


In a large stock pot, drizzle a little olive oil to coat the pot, then saute onion on medium/high heat.
Saute and stir till golden and translucent, about 15 minutes, then add ginger. In case you are wondering I like to use half grated ginger because I feel that the flavors come across much more intense in this form.
Add the turmeric, paprika, chile and ancho powders and stir. Add carrots and potatoes. I continue to saute and stir around the vegetables for about 15-20 minutes to incorporate the flavors with the onion, ginger and spices. After it’s cooked together for a bit I add the stock and water. At that point I’ll add a pinch or two of sea salt (not too much if you are using stock that isn’t low sodium) and a little fresh cracked black pepper.
Cover the pot and keep it low/med for about another 40 minutes till vegetables are soft. Turn the heat off and pour in the cream. Use an emulsion blender to blend it all to a smooth consistency. If you do not have an emulsion blender, ladle spoonfuls into a standard blender and blend in batches.
Your result should be a thick and velvety soup with a punchy bite of ginger and spice. This makes about 6-8 servings (depending on bowl size). I like to top it with a dollop of plain greek yogurt and a few sprigs of chive.


This delicious and light soup will fill you up without weighing you down. Carrots, ginger and spices blended to create a hearty and meal that could easily please the vegetarian and vegan palate as well with the replacement of vegetable stock and removal of heavy cream and yogurt.




Wednesday, January 18, 2012 - 10:14am


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