Carrot and Ginger Soup

Here’s an easy and delicious first course for a simple Saturday night dinner:

Carrot and ginger soup
Roast chicken
A green salad

This is a very easy recipe, and a great way to incorporate a bone broth into a meal.

However, you have to have chicken stock on hand, which requires some work ahead of time. Once you get the hang of making the stock, you can make it every week and freeze it in ice cube trays.

I got this recipe from Sally Fallon’s Nourishing Traditions. The only thing I’m changing is I’m leaving out the curry powder — because I don’t have any.

Here’s what you need (try to get organic ingredients if possible):

Carrot and Ginger Soup

Ingredients

Carrots (1 pound)
Fresh ginger (1 tsp grated)
Lemon (1 tsp grated peel)
Medium onions (2)
Homemade chicken stock (1.5 quarts) — equivalent to 3 ice cube trays full of frozen stock
Butter, I’m using raw cultured butter (4 TBS)
Sea salt — where to buy sea salt
Fresh ground pepper
Creme fraiche (cultured cream) or sour cream — where to buy starters

Directions

1. Peel and slice the carrots. Chop the onions.
2. Put the 4 TBS of butter in a stock pot and add the carrots and onions. Set on low and sautee for 45 minutes. (You can do this first part ahead of time — say, after lunch — so when it gets closer to dinner, you have less to do.)
3. Add chicken stock to the stock pot. Bring to a boil and skim.
4. Add 1/2 tsp lemon peel and 1/2 tsp grated fresh ginger.
5. Simmer, covered, for 15 minutes.
6. Puree soup with handheld blender — or in a food processor.
7. Season to taste with sea salt and freshly ground black pepper.
8. Serve with cultured cream (creme fraiche).

UPDATE: This came out great! Very rich and extremely fulfilling. Seth loved it. The tiniest bit oniony for my taste — I may try making it with only one onion next time. And I have to say, I can’t imagine it with curry powder. I think it would be way too overpowering. I know, I know, I haven’t actually tried it. But I like a clean very carroty carrot soup.

I think I will make big batches of it ahead of time and freeze it in meal-size portions — that way it will be ready for a fast dinner. It will make great food for baby, too.

Disclosure: cmp.ly/4 and cmp.ly/5

Tagged as: bone broths, carrot soup, chicken stock, creme fraiche, first course, nourishing tradtions, Recipes, soups