I recently realized that I haven’t been posting many soups lately. The majority of my soup posts (see here) are 2+ years old. I think the reason for that is because although I still make a lot of soup, especially at this time of year, there are quite a few repeats — either that or I don’t think they’re “substantial” enough to warrant a post on their own. I thought I’d change that (especially as we’re now deep into soup season) with this carrot & ginger soup from Canadian chef Craig Flinn. This recipe comes from his book Fresh and Local.
I love making soups because usually you just throw a number of ingredients into a pot, wait a bit, and enjoy! This one has an added step– roasting the carrots — but it’s worth it.
Carrot & Ginger Soup
Adapted from Craig Flinn’s recipe
- Preheat oven to 200°C.
- Mix 3 cups peeled & chopped carrots wtih 1/2 cup diced onions (adjust as desired!), 2 gloves garlic, a dash of olive oil, 1 tbsp powdered ginger, and salt and pepper to taste. Roast in oven ~25 minutes.
- When roasted, dump the vegetables in a heavy pot along with 3 cups/1.5L chicken stock, 1/2 cup orange juice, 1/2 cup heavy cream, and 1/4 cup freshly chopped ginger.*
- Simmer soup for 45 minutes-1 hour. Puree. If the soup is too thick for your liking, add a bit of water, stock, or orange juice as desired.
*You may of course adjust the ginger depending on preferences.