It wasn’t that I ate a lot of rich food this holiday – it’s just that I was making ginger stars and anise cookies , and the cinnamon roasted walnuts every day, it seems. There were always leftovers, and I couldn’t resist nibbling.
So last night I was happy to make this light, but rich creamy carrot soup – no cream, no butter, just the warm bloom of fresh ginger and the earthy smoothness of fresh carrots. Served with a quick olive and rosemary focaccia, it was a perfect supper.
Carrot and fresh ginger soup:
Serves about three.
2 cups water
2 cups chicken or vegetable stock
1/2 t. thyme
1 1/2 cups organic carrots, peeled and sliced
1 stalk celery, washed and sliced
1 heaping T. peeled, diced fresh ginger root
salt and pepper
1/2 t. dill
In a saucepan, bring the stock, water, thyme, carrots , ginger and celery to a simmer. Cook for 20-30 minutes, or until the carrots are tender.
Remove from heat and puree, using an immersion blender or regular blender.
Stir in the dill, and taste carefully before adding salt and pepper.