This month’s Meal of the Month recipe was submitted by our own Jean Rogers,Co-op Board Administrator (although she wears many hats!). The recipe is for a Carrot Ginger Soup that she makes all the time at home, and is an excellent recipe. The recipe even includes a loaf of the Avenue Bread Rosemary Loavette – all for about $10!
This is truly a carrot ginger soup! It is very spicy and a beautiful color. It was easy to make, and smelled divine as it was cooking. I used the Imagine Vegetable Broth when I prepared the recipe for my demo, and used about a half cup of cooking sherry (because that is what the Cafe had on hand!). I also used about one tablespoon of freshly squeezed lemon juice (the recipe calls for up to two). This would be fabulous if you make your own stock, or if you have some bouillon at home, you could always use that in place of the pre-packaged stock.
This was my shortest demo yet! The soup only lasted an hour – it was a mob scene a few times around the demo table, and before I knew it the soup was gone (I did manage to save a sample for Jean, who was upstairs tallying all the ballots from our Board of Directors election).
April Meal of the Month – Carrot Ginger Soup
Carrot Ginger Soup
Recipe courtesy Jean Rogers.
- 3 –4 T butter/margarine
- 1 medium yellow onion, coarsely chopped
- 1/4 c finely chopped fresh ginger root
- 3 –4 garlic cloves, peeled and minced
- 16 oz chicken or veggie broth
- 4 c water (or substitute 5-7 c of homemade stock and omit store bought broth)
- 1 c dry white wine or hard cider (optional)
- 5 –7 carrots (1 1/2 –2 lbs), peeled and cut into 1/2” chunks
- ~2 T fresh lemon or lime juice (1 small lemon)
- Pinch curry powder (optional)
- Salt and Pepper (to taste)
- 1 Avenue Bread Rosemary Loavette
- Optional Garnish —chopped Italian Parsley or Coriander (cilantro), and/or a dollop of yogurt in each bowl.
- Melt butter/margarine over medium heat in stock pot.
- Sauté onion, ginger and garlic for 15-20 minutes (try not to brown the mix) in stockpot. Add salt and pepper to taste.
- Add stock, water, wine/cider (if using) and carrots. Heat to boiling and then reduce heat to low and simmer covered for about 45 minutes, until carrots are tender. (If you simmer without a lid, check from time to time in case you need to add more water).
- Remove from heat and let cool for about 5 minutes. Purée in blender or food processor (see note) or with immersion blender, and season to taste with the lemon or lime juice, salt, pepper and (optional) curry powder.
- Serve with or without the optional garnishes, and with the bread.
- Never fill a blender or food processor with boiling hot liquid —it will explode out the top and burn you! Always let it cool slightly and never fill more than half full. Put the lid on (but not tightly), and cover the lid with a dry towel. Be sure to “burp” the lid. Use the slowest speed possible. Puree in batches.
- This recipe can easily be doubled for a crowd.
- Optional ingredients may bring the cost over $10.
- To peel ginger, use the edge of a spoon.
- You can also add a bouillon cube for more intense flavor.