Commonly spotted in my house: limp carrots, a scungy onion or two and a withered piece of ginger. Vegetables nostalgic for their salad days are only good for one thing — soup!
This soup is simple and versatile.
Don’t have any stock? Use water. Or bring any garlic, onion, carrot, celery, leek combo you have to a boil and simmer for twenty to make stock.
Don’t have cream (or eat it) ? Canned coconut milk is divine, perhaps even better. Milk will do in a pinch. Got nothing? Scratch creamy from the title. Done.
- 2 tbsp butter (olive oil will work here)
- 2 onions, chopped
- 2 pounds carrots, peeled and sliced
- 2 tablespoons minced fresh ginger
- 1 tsp cumin
- 6 cups chicken or veggie stock
- 1/2 – 1 cup coconut milk or heavy cream (optional)
- Salt and pepper
- Sour cream (optional)
- Parsley sprigs, for garnish
In a large soup pot, melt butter over medium heat. Add onions and cook until translucent and glossy (5 minutes or so). Add ginger, carrot and cumin and stir to coat in the butter. Add stock and bring to a boil. Turn down the heat and simmer until the carrots can be easily pierced with a fork.
Use a hand-held blender to puree the soup. If you don’t have a hand-held blender, the soup can be pureed in a regular blender, but be careful! (When blending hot soup, you should fill the blender only half full and release one side of the lid, holding it down with a folded towel. This will ensure the lid is held tightly but will prevent it from exploding off!).
Return the soup to the pot and put over medium heat. Stir in the cream (or milk) and bring to a simmer again. Season with salt and pepper to taste.
Serve garnished with sour cream and parsley.