Carrot Ginger Soup

This has been one of my favorite stand-by recipes for years. It’s basically carrot and potato soup. It’s incredibly easy to make and very tasty and satisfying. I’ve played around with the recipe, but this seems to be more-or-less the standard. In the past, I didn’t include the celery, but I think it gives the flavor a bit more depth.

Ingredients:

1-inch ginger, minced

2 garlic cloves, minced

1 large onion, chopped

4-6 large carrots, peeled and sliced or chopped

3-4 medium sized potatoes, peeled and cut into ~2-inch size pieces

1-2 celery stalks

4-6 cups chicken or vegetable stock

1 T olive oil

a few shakes of coriander

pinch of cayenne pepper (optional)

1 bay leaf (optional)

salt and pepper

Directions:

1. Prepare the vegetables. Heat oil in a large saucepan over medium-high heat. Add pinch of cayenne pepper and the ginger, stirring briefly. Add onion and saute until translucent over medium heat, about 5-8 minutes. Add carrots and celery and cook 5-10 minutes, stirring frequently, until starting to soften.

2. Stir in minced garlic and cook briefly until fragrant, about 30 seconds.

3. Add the potatoes and stock. The vegetables should be completely covered with water, but only just. You will likely need 4-6 cups. Throw in a bay leaf if the mood strikes.

4. Bring to a gentle boil and cook until the potatoes are cooked through. (Test with a fork.) Remove bay leaf.

5. Remove pan from heat and puree with an immersion blender (or transfer into a regular blender) until smooth.

6. Return to low heat. Check the consistency- add additional water or stock if necessary, and re-blend. It should be relatively thick, but still soup-like.

7. Stir in coriander, as well as salt and pepper to taste.

8. Serve with freshly cracked pepper on top.

Serves 4-6.