Carrot Ginger Soup
In cold and flu season, keeping your vitamin A status up is most important. There’s plenty in liver (paté for instance) but there’s a ton of vitamin A precursor (beta-carotene) in carrots. Each serving of this soup provides over 16,000IU of vitamin A as beta-carotene in an ‘easy to swallow’ form! Delicious!
Serves 4 to 6
- 1 bag (1 pound/450 g) baby carrots
- 1/2 teaspoon (2.5 ml) salt
- 3 tablespoons (42 g) unsalted butter
- 1 large onion, peeled and chopped
- ¼ teaspoon (1.25 ml) white pepper
- 1 teaspoon (5 ml) minced fresh ginger
- 2 tablespoons (30 ml) orange zest
- 1 quart (0.9 liters) vegetable stock
- Chopped fresh herbs (dill, chives, fennel, thyme) for garnish
- Wash the carrots well.
- Fill a soup pot with water, add the carrots, and bring to a gentle boil. Reduce heat to medium and cook carrots until quite tender, about 15 minutes. They should cut easily with the side of a fork.
- Drain the carrots and hold aside in the colander.
- Melt the butter in the soup pot and sauté the onion until limp. Add the ginger, zest, and seasonings, except fresh garnishing herbs.
- Return the carrots to the pan and sauté a minute or two more.
- Add the vegetable stock and bring to a boil. Reduce heat and simmer for a few minutes.
- Puree the soup with a stick (immersion) blender (or cool slightly and puree in batches in a food processor or blender and return to the pot); cover and keep warm.
- Taste and adjust salt and pepper to your preference.
- Ladle into bowls and garnish with fresh herbs.
PS: SousVide Supreme fans, you can find a sous vide cooked version here.