Carrot Ginger Soup

Carrot Ginger Soup

A bowl of hot soup soothes the soul in ways few foods can. Even the process has a calming effect. The peeling and chopping of vegetables, the smell of them sautéing, the steam that escapes as it simmers on the stove. I find the whole experience comforting. I've made many batches over these last couple of months to serve to dinner guests (anyone else exhausted from all the holiday gatherings?). This carrot soup was for our friends who just had a baby a few weeks ago. We spent the afternoon at their home, cuddling with the little one, who slept soundly in my arms until she was ready for more food or wanted to be changed, all things I could pass her off for her mommies to do. It made my heart soar to see how happy the two of them are with their new addition. 

I'm looking forward to this coming year and all the dishes I have rattling around in my head. To be honest, things felt a bit disjointed over these last twelve months. There was a lot to juggle... the Cape house, work, travels... and I found it challenging to focus. But I'm feeling like this soup is the right direction. Cooking the things I love to eat and just sharing that with all of you. Here's to a great 2018! Cheers!

Carrot Ginger Soup from A Thought For Food
Carrot Ginger Soup from A Thought For Food -

Carrot Ginger Soup

Yield: 6-8 servings
Special Tools: Blender or Immersion Blender

2 lbs carrots, peeled and cut into 1/2 inch pieces
1 1/2 cups chopped yellow onion
2 garlic cloves, finely chopped
2 tablespoons chopped peeled fresh ginger
2 tablespoons olive oil
5 cups vegetable broth
1 1/2 tablespoons maple syrup
2 tablespoons yellow miso paste (use gluten-free miso to make this fully gf)
Sesame oil (optional)
Chopped cilantro, for garnish (optional)

Heat olive oil in a medium-sized pot over medium heat. Cook onion for 3 minutes, stirring often, until. Add garlic and ginger and cook for 2 minutes. Add chopped carrot, cover with 4 cups vegetable broth, and bring to a boil. Once it comes to a boil, cover with a lid and reduce heat to a simmer. Cook for 25 minutes, or until the carrots are tender. 

Transfer the soup contents to a blender (or use an immersion blender) and blend until smooth. Add miso and maple syrup and blend to incorporate. Taste for seasoning and, if necessary, add salt. Transfer the mixture back to the pot. The soup will be on the thicker side, but you can thin it out with another cup of vegetable broth. 

Serve in bowls with a light drizzle of sesame oil and chopped cilantro on top. 

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