GINGER CARROT SOUP
Zuppa di carote e zenzero
Ingredients
2 tbsp. Olive oil
1 medium Sweet (or yellow) onion, chopped
+/- 2 lbs. Carrots, sliced thin
1 tbsp. Freshly grated ginger
2 tbsp. Orange juice
1 tbsp. Orange zest
1 tbsp. Balsamic vinegar
4 c. Vegetable (or chicken) stock
1 c. Sour cream or crème fraiche
1/2 tbsp. Dill weed
Kosher salt
Freshly ground black pepper
Directions
• Heat the oil to shimmering in a large saucepan.
• Add the onion, season with a bit of salt and pepper, and sautée until just translucent.
• Add the carrots, and sautée until fragrant, about 2 minutes.
• Add the ginger, stock and balsamic vinegar and stir.
• Cover, increase the heat and bring to a boil.
• Once a boil is achieved, reduce heat so the soup just simmers, stirring occasionally.
• Simmer 20-30 minutes, until carrots are fork tender.
• Remove from heat, and set aside to cool until no longer steaming.
• Using a hand-held immersion blender, purée until smooth.
• Taste and adjust the seasoning as necessary.
• Return to the heat, add the orange juice, and simmer for about 5 minutes.
• In the meantime, whisk together the sour cream (or crème fraiche) and dill in a small bowl, together with a pinch of salt and pepper.
• Ladle the soup into warmed bowls, top with a dollop of the dill crème, and garnish with orange zest.
• Alternatively, this soup may be well- chilled and served cold.
Wow! The flavors of carrot, ginger and citrus, along with the zesty dill crème provides a deliciously different soup flavor and textures. Hot is one experience, and eaten cold is another, altogether!
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