Wendy makes a carrot ginger soup with no written recipe, but she promises this recipe from from the Food Network is pretty similar.
Ginger Carrot Soup
Adapted from foodnetwork.com.
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken or vegetable broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup heavy cream
Salt and pepper
Optional: Sour cream or crème fraîche
Parsley sprigs, for garnish
In a 6-quart pot, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
If you’ve got an immersion blender, turn off the heat in the pot and blend until smooth.
If you do not have an immersion blender, use a regular blender: remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth.
Return to the pot and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and (optionally) garnish with a dollop of sour cream or crème fraîche and parsley sprigs.
“Carrot Lemongrass Soup” photo courtesy of flickr user mellowfood through use of Creative Commons Attribution-Noncommercial-No Derivative Works 2.0 Generic license.
