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Cook the Book: Cream of Carrot with Ginger Soup

Carrot soup is comforting and not too complicated, but still has enough sweetness and spice to keep things interesting.

[Photograph: Caroline Russock]

This week my goal was to share soup recipes from The Best Soups in the World by Clifford A. Wright that would act not as a soup course but as a fulfilling meal. They've all been really delicious and surprisingly filling, in fact every night this week I've sat on the couch groaning after finishing my nightly bowl.

So, for our last recipe this week I wanted to make a soup that was a bit less intense, maybe even one that was made of (gasp) vegetables.

Truth be told, last night I was feeling that dreadful first wave of what might or might not become a full-on cold and had no desire to go to the supermarket. I dug through my crisper drawer and found all of the ingredients needed for this Cream of Carrot with Ginger Soup: vitamin-rich carrots, spicy ginger, and soothing chicken broth.

Unlike the other soups this week, this carrot soup is quite easy to assemble and doesn't need hours of stove top simmering. Onions are chopped and sweated, carrots and ginger are sauteed and softened with hot chicken broth and the soup is pureed with milk and half-and-half.

Cream of carrot soup is nothing revolutionary but last night, it was exactly what I wanted: something comforting and not too complicated, but with enough sweetness and spice to keep things interesting. There's something to be said about simplicity,—the flavors were simple and clean, reminding me that sometimes simple is the way to go, especially when it comes to soup.

Win The Best Soups in the World

As always with our Cook the Book feature, we have five (5) copies of The Best Soups in the World to give away this week.

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