- 1(+) Tbsp unsalted butter
- 1 onion, peeled and chopped
- 3 cups chicken broth
- 1(+) lb. carrots, peeled and sliced
- 1(+) Tbsp fresh grated ginger
- Salt and Pepper to taste
Most recipes call for heavy cream, sour cream, etc. but I will try it without – I mean, my red pepper and tomato soup calls for 2 cups of heavy cream but it tastes really rich and satisfying (to me) without adding a drop! I have some 2% milk in the fridge … if I decide that its seriously lacking in the dairy department I will add a touch more butter and some of the milk.
In pot over medium high heat, melt the butter, add the onions and stir them/cook them until soft. Add broth, carrots and ginger – cover and bring to a boil, then reduce to simmer until carrots are tender. From here, use your immersion blender, regular blender or food processor until the soup is smooth – remember, the soup is hot and it would be dumb to fill your blender or work bowl more than halfway – do it in batches. Or get an immersion blender – that thing is awesome!
From here you can add heavy cream and what have you – this is also where you add the salt and pepper. But taste it first! Add only what it is missing! You might find that nothing is missing and you love it as is or you may start cursing me and have to run back out to get heavy cream because you prefer it really creamy. But either way, make it your own! (Note: I wound up adding honey to this - a good healthy squeeze! - it was kind of bland. It actually seemed to improve as it sat, looking forward to trying it as a leftover to see if it has further improved. The pepper and ginger were the saving graces - the heat mixes well with the sweet!)
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