Christina’s First Wedding Anniversary Week: Spicy Ginger Carrot Soup

Update and Redux: C – I can’t believe that it’s a year since I got married. It’s been an amazing year for us. I had to pay tribute to a great relationship through all the food I have made and eaten with my husband. I think I honestly won over his heart with the first thing I ever made for him.

This spicy ginger carrot soup. I thought he was a vegetarian at first. This was the only good tasting vegetarian dish I knew how to make. He loved it. He still talks about it and requests it.

C – This is my favorite pureed vegetable soup.

I was surprised how flavorful this soup was the first time I ate it. It’s a hearty soup that does not taste like baby food. We have had several discussions in the Be Mindful. Be Human. kitchen about the differences between chunky and pureed soups.

Jim likes lots of different pureed soups. I don’t. Too close to baby food for me. Mostly, I like mine chunky.

This soup is anything but baby food. It is bold, thick and filling.

I really love roasting the carrots with thyme, salt and pepper before adding them to the soup. It really brings out the flavor. I forgot one time and the soup wasn’t really that good.

The flavors of the ginger, garlic and red chili pepper really add to the incredible taste.

Of course, use homemade stock instead of water. It will add even more flavor.

Add lime zest and lime juice to balance out the soup, but also to add more intense flavor.

Thorough blending with the immersion blender is really important.

Then, check the temperature so it is nice and hot.

Hearty Soup Week: Spicy Carrot Ginger Soup

Recipe type: Soups

Author: Christina

Prep time: 20 mins

Cook time: 1 hour 40 mins

Total time: 2 hours

Ingredients

• 2 pounds carrots, peeled, cut into ¼ inch pieces lengthwise
• 4 Tbsp fresh thyme leaves
• 2 Tbsp grapeseed oil
• Salt and pepper to taste
• 2 leeks, chopped
• 1 thumb-size piece of fresh ginger, peeled and minced
• 2 cloves garlic, peeled and minced
• 6 cups vegetable or chicken stock, more if needed
• Pinch of red pepper flakes
• 1 lime, zest and juice
• Crème fraiche for topping
• 2 green onions, chopped

Instructions

1. Preheat oven to 400 degrees.
2. Place carrots, thyme, oil, salt and pepper on a baking sheet. Mix well. Place in the oven. Cook until soft, golden brown and caramelized. About 1 hour.
3. Once the carrots are cooked, cut them into small pieces to allow the carrots to cook faster.
4. In a medium pot add a tablespoon oil and leeks. Saute until caramelized.
5. Add ginger, garlic and red pepper flakes. Mix well and cook for 1 minute.
6. Add carrots to the pot.
7. Add stock. Bring to a boil. Reduce to a simmer. Let simmer for 30 minutes.
8. With an immersion or a regular blender, blend soup until smooth.
9. Place back into pot if using a regular blender.
10. Add salt, pepper and red chili peppers if needed to taste.
11. Add lime zest and juice. Mix well while heating to serving temperature.
12. Serve with crème fraiche and green onions.
13. Enjoy!Preheat oven to 400 degrees.
14. Place carrots, thyme, oil, salt and pepper on a baking sheet. Mix well. Place in the oven. Cook until soft, golden brown and caramelized. About 1 hour.
15. Once the carrots are cooked, cut them into small pieces to allow the carrots to cook faster.
16. In a medium pot add a tablespoon oil and leeks. Saute until caramelized.
17. Add ginger, garlic and red pepper flakes. Mix well and cook for 1 minute.
18. Add carrots to the pot.
19. Add stock. Bring to a boil. Reduce to a simmer. Let simmer for 30 minutes.
20. With an immersion or a regular blender, blend soup until smooth.
21. Place back into pot if using a regular blender.
22. Add salt, pepper and red chili peppers if needed to taste.
23. Add lime zest and juice. Mix well while heating to serving temperature.
24. Serve with crème fraiche and green onions.
25. Enjoy!

3.1.08

Finish it with some crème fraiche and green onions for garnish. They add texture and make the flavor even better.

It’s the most incredible soup. I love it so much.