I know tomorrow’s the first of May, but I am still feeling the need to curl up with a bowl of soup once in a while! April’s been pretty chilly here in Nova Scotia, and carrots, spuds, and onions are still the main event at my beautiful local Farmer’s Market.
Carrot ginger is like the little black dress of soup recipes, isn’t it? A fave on so many resto menus and food blogs, it’s pretty much always a safe bet! There are loads of variations out there, and I’m sure they’re all just dandy…but this one is better than dandy. It’s the best. It’s creamy, rich, decadent carrot soup. I deviated a wee bit from the original, I used some lovely NS-grown sweet potatoes from Keddy Farms instead of regular spuds, and topped it with cilantro instead of the called for green onions. It’s great both ways, folks!
It’s a recipe that I am borrowing from my boyfriend’s dad, who’s a fantastic cook and entertainer. Bob isn’t scared of a little butter and cream, as is evident here, but let me tell ya. It is worth it. A bowl of this soup, with a dollop of sour cream and a few sliced of green onion, paired with a slice of crusty bread? A full-on cure for those April showers chills.
Creamy Carrot Soup
- 2 tbsp butter
- 1 large onion, chopped
- 6 large carrots, sliced
- 1.5 inch piece fresh ginger, grated
- 1 clove garlic, minced
- 4 cups vegetable broth
- 2 medium white or sweet potatoes, chopped
- 1/2 - 1 cup heavy cream (I used 1/2 cup, original called for a full cup)
- salt and pepper to taste
- 1 tbsp lemon juice
- sour cream (optional, for garnish)
- chopped green onion or fresh herbs (optional, for garnish)
Melt butter in large, heavy bottomed pot and add onions, carrots, ginger and garlic. Sautee for about 20-30 minutes, over medium/low heat. Stir around to ensure even cooking. Add broth and chopped potatoes bring to a simmer and cook for an additional 20 minutes, or until all veggies are cooked through. Once everything is cooked through, take off heat and allow to cool a bit. Puree the soup, in batches (be careful!) in your blender or food processor. Return to pot, add cream (I used 1/2 cup, the original recipe calls for a full cup), lemon juice, salt, and pepper to taste. Serve with a dollop of sour cream and chopped green onions or herbs! This will keep in the fridge for 3 days too. Perfect for lunches!