Thanksgiving is a special time–time for get-togethers with family and friends and time to celebrate with traditional and new foods. I love this particular recipe because it’s healthy and incredibly delicious. At this time of year, carrots are still available in the green markets. The ginger court-bouillon, a flavorful stock, adds just the right spiciness, and both the court-bouillon and the soup can be prepared ahead of time. When your guests arrive, have the soup warming on the stove, ready to be enjoyed by everyone!
Velvety Carrot Ginger Soup
Yield: 2 quarts
2 cloves garlic, minced
3 leeks, whites only, chopped
4 cups carrots, cut into small dice
2-2 ½ quarts ginger court-bouillon (recipe below)
fine sea salt
freshly ground pepper
3 tsp. cilantro, chopped
1/4 cup leeks (light green part only) chopped, for garnish stems removed
In a medium-sized pot, sauté garlic in extra-virgin olive oil until soft, add leeks and carrots and cook until lightly browned. Add ginger court-bouillon, and season to taste with salt and freshly ground pepper.
Simmer until vegetables are tender, about 30 minutes. Allow the soup to cool.
Puree cooled soup in food processor or blender until smooth. Pour through a fine-mesh strainer. Reheat before serving. Garnish with a dollop of crème fraiche and chopped leeks.
1 onion, cut into quarters
3 large carrots, cut into quarters
2-2-inch pieces of fresh ginger, thinly sliced
4 parsley sprigs
1 leek, light and dark green leaves, washed well and halved
1 tsp. black peppercorns
1 1/2 cups white wine
Place 3 quarts of water in a stock pot, add above ingredients and simmer for 40 minutes. Strain stock, and allow to cool. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.