Carrot-Ginger Soup

I made this soup for a church function the other day, and people have been pestering me for the recipe, so here it is. As usual, I didn’t actually measure the ingredients, and I am giving much reduced proportions here, but I know that many of the people who asked for the recipe would prefer me to be as precise as possible, so I did my best.

First saute in butter a large chopped onion, two-inches of grated fresh ginger, two tablespoons of grated orange peel, a teaspoon or so of ground nutmeg, and some salt. When this is all very soft and browned, add about four cups of chopped carrots and continue to cook over a medium heat, stirring frequently, until the carrots begin to soften. Then add four cups of chicken stock (or just enough to cover the carrots) and cook until everything is very tender. Then blend everything and add enough heavy cream to make the mixture the thickness you want.

I think coriander and cinnamon would go very well in this also, though I haven’t tried. It tastes very good cold as well. I made some for my vegan (sort of) wife that substituted more chicken stock for the cream (we didn’t talk about the butter), and it was good but not great, because cream is, well, cream.