There has been evidence of spring here in Arkansas since mid-February--daffodils, pear tree blossoms, and forsythia. Spring makes me think of bunnies and Easter, and bunnies and Easter make me think of carrots. And although I've eyed a soup recipe like this for awhile, I was moved to try it with the signs of spring all around me.
Well, let's just say it wasn't all I hoped it would be. I was reminded that making soup, like life itself, doesn't always deliver :) But also, like life itself, the gifts are in the process, and in the experimenting, and in the new adventures found along the way. (Those of you who know me well, know I CANNOT resist the symbolism and analogies to be found here. Those of you who do not know me like that, please bear with me.)
This recipe is from my Soups Stews & Chilis cookbook published by America's Test Kitchen. I rely heavily on their foundation of objective technique in trying to become a better cook. They do this very well, but in the end, we must acknowledge that objective information and knowledge about "how to" do something (that is, the right way to saute, the best way to produce perfectly beaten egg whites, etc.) doesn't mean it will taste good to us. We cannot remove our subjective, personal and unique idea about whether it "works" for us.
I was very glad to have tried this soup. My curiosity was satisfied. So don't be discouraged from trying it, especially if you are a fan of ginger, (which I am), because your taste buds may love this soup. But more than that, remember that creating is in the process just as much as the outcome.
I served this soup to Jeffy, who dutifully ate most of it, but agreed with me that it was much better with the sliced green onion garnish, which I used instead of the chives called for in the recipe. So again. Don't skip the garnish! My friend, Lover of Vegetables Laura, who is toting "little tiny", suprised me in that she just plain didn't like it after one taste. I gave a jar of it away to another friend, Cheerful Cheryl, who hasn't reported back yet.
Another nice touch is to serve with the Butter Croutons suggested, but in favor of lower calorie consumption, I left these off. Be sure to let me hear from you if you try this one, especially if you liked it!
Carrot-Ginger Soup
serves 4-6
2 T. vegetable oil
1 1/2 pounds carrots, peeled and chopped medium
1 medium onion, chopped medium
4 t. minced or grated fresh ginger (do not use ground)
4 c. low sodium chicken broth, plus extra if needed
3/4 c. whole milk
1/4 c. orange juice
salt and ground black pepper
1 T. minced chives
Heat oil in a large Dutch oven over medium heat until shimmering. Add the carrots and onion and cook until the vegetables are softened, about 7-10 minutes. Stir in the ginger and cook until fragrant, about 30 seconds.
Stir in the chicken broth and bring to a boil. Reduce to a simmer and cook until carrots are tender, 20-30 minutes.
Working in batches, puree the soup until smooth, 1-2 minutes. Return the soup to a clean pot.
Stir in the milk, orange juice, and additional broth as needed, enough to adjust the soup's consistency. Heat the soup gently over low heat until hot (do not boil. Season with salt and pepper to taste, and serve sprinkling with individual portions of chives.
Butter Croutons
6 slices high-quality white sandwich bread, crusts removed, cut into 1/2 inch cubes
3 T. unsalted butter,melted
salt and pepper
Adjust oven rack to the middle position and heat the oven to 350. Toss the bread cubes and butter together in a medium bowl and season with salt and pepper to taste. Spread the croutons onto a rimmed baking sheet and bake until golden brown and crisp, 20-25 minutes, tossing them halfway through baking. Let cool and serve. The croutons may be stored for 3 days in an airtight container.
