Inspired by Mark Bittman’s blog entry from a couple of weeks ago, and the lovely Spring carrots in the fridge, and the spanking-new immersion blender on my shelf, I decided to make some carrot-ginger soup. Something bright, fresh, and tasty to celebrate the glorious Spring weather we’d been having. (Although lately it’s been a little temperamental.)
I kept it simple in order to let the flavor of the carrots shine through. I started with a sliced shallot, which I sautéed in a little butter. To this I added a sliced clove of garlic and about a tablespoon of diced ginger. Next came salt, pepper, and chicken stock. Then I chopped 8 carrots and added them to the pot. I let the whole thing simmer about 15 minutes until the carrots were tender. Finally, I puréed the whole mess right in the pot with the immersion blender. (I know I have waxed rhapsodic about this gadget before, but it makes things like this ridiculously easy to do.) I stirred in a little milk to round out the flavors and tasted for seasoning. Soup’s on!
A little cilantro would have made a nice garnish and cool contrast to the warmth of the ginger, but, alas, the cilantro in my fridge was well past its prime. Next time, I’ll plan ahead.