Tuesday Tastings {Carrot Top}

After last week’s food orgy in Los Angeles, (kobe beef, prosciutto pizza, & crab cakes all made appearances…oh, and did I mention it was only a 2-day trip?) my honey & I were ready for some clean, simple fare to cleanse our weary arteries. It’s times like these that call for what we’ve dubbed a “spa dinner”- food that makes you feel good, bursting with fresh flavors of seasonal produce. Enter Ginger-Carrot Soup…so comforting & delish, and made with ingredients I always keep in my fridge. What’s more, the spicy kick of ginger is loaded with health benefits that range from flu prevention to heartburn relief. One bowl of this, combined with a good night’s sleep & a downward dog or two was just what I needed for post-vaca recovery. Follow the jump for recipe:

Carrot-Ginger Soup

*Serves 4

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced onions
• 1/4 cup minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon turmeric
• 1/2 tablespoon honey
• 3/4 pound carrots, peeled and roughly chopped
• 4 to 6 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 1 bay leaf
• 1/2 cup milk
• 1/4 cup sour cream
• Chopped flat-leaf parsley, for garnish

Directions

Set a 4-quart stock pot over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions in the pot. Sweat the vegetables until the onions are translucent, about 3 to 4 minutes. Add the ginger, garlic, & turmeric to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes. Add the honey, stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.

Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a bar blender. Adjust the seasoning, add the milk to the pot.

To serve, garnish with 1 tablespoon of sour cream per serving and a sprinkling of fresh parsley.

*Photos by Camille Styles