This is a tasty, comforting and healthy soup. We are trying to be good for the next couple of weeks until the foodfest that will be Christmas in California.
I vary this soup from time to time, sometimes adding some tofu (about 1/4 of a cup) and sometimes not. Last night, I didn’t. Instead, I used a small, yellow potato that was all alone in the vegetable basket. It’s really the kind of soup you can add anything too. A couple of vegetables, some stock and a blender — that is all you need!
Quick Ginger Carrot Soup:
1 pound carrots, peeled and cut into 2-inch pieces
1 -2 potatoes, peeled and cubed into roughly two-inch pieces
3 cups vegetable or light chicken stock (water will also work, as will 1 cup apple juice and 2 cups water for a sweeter tasting soup)
1 0ne-inch piece ginger, peeled
1 clove garlic
1/2 of a shallot, cubed
1/4 tsp powdered ginger
1 tsp orange zest
1-2 tsp honey
Dash of nutmeg
Garnish: Yogurt or Sour Cream
Optional: 1/4 cup cooked brown rice
Place carrots, potato, ginger, onion and garlic in a stock pot. Add the stock or water/juice combination. Bring to a boil and cook until carrots and potato are tender, 15-20 minutes. In batches, process in a blender until smooth. For a creamier soup, add 1/4 cup diced silken tofu. Return soup to pot over low heat. Add orange zest, 1 teaspoon of the honey and a dash of nutmeg. Taste. Adjust seasonings (add powdered ginger and more honey if desired) and salt and pepper. Serve garnished with some sour cream or yogurt.
If you have any cooked brown rice, that makes a great addition to this soup. Just stir it in before serving. The brown rice is kind of nutty and goes well with the honey, ginger and carrots. It’s a great use for leftover rice, which is just what I thought when I found some in the fridge!