My new favorite food? Carrot ginger soup. It's all I crave anymore. Seriously. Justin and I have made two giant batches in the past couple weeks and I'm already starting to panic because I finished the last of it about an hour ago.
We didn't follow any one recipe. We kinda just winged it. I'm sure you could use the same ingredients in different proportions and it would probably still taste good. And I'm sure you could use this same technique with other vegetables to make all kinds of velvety pureed deliciousness.
Here's what we did:
2 lbs carrots sliced
1-2 onions diced
1-2 potatoes diced
2 tbsp fresh ginger grated
1/2 tbsp cumin
2 tbsp olive oil
6 cups stock
salt and pepper to taste
You're gonna need a big pot for this. Preferably one with a thick bottom that cooks nice and evenly. We used our Le Cruset French oven (yay for wedding registries). First you are going to saute the vegetables. Justin and I like to add a little bit of salt as we go. Coat the bottom of the pot with the olive oil and add the onions. Cook them until they are golden. Add the potatoes and cook them for a few minutes until they start to soften up a little bit. Then add the carrots and cook for 8-10 minutes.
Next add the 6 cups of stock, the ginger, and the cumin. Cover partially and bring to a boil. Then bring the heat down and simmer until the carrots are tender when pierced with a fork. About 15 minutes maybe?
Next you are going to puree all of this in a blender. This obviously has to be done in batches. Unless you have a REALLY big blender. Put it back into the pot and salt and pepper to taste. YUM.
This recipe makes a lot of soup...but it makes awesome leftovers. I swear it gets even spicier and more delicious.
And I don't want to overload you with recipes here...but I've been super into frying up breaded goat cheese medallions and throwing them onto an arugula salad. It tastes pretty darn good with the soup...and it's a super easy way to class up some greens. Here's the recipe from the Barefoot Contessa.