Carrot and Ginger Soup
Submitted by Elizabeth Lee
About the cook: Chef Elizabeth Lee, I was culinary trained in the wine region of Kelowna, British Columbia, Canada at the University of the Okanagan. My love for the culinary art and the ocean drew me to the Yachting industry where I am currently a professional yacht Chef.
About the dish: Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service. Note: this soup can be made well in advance or frozen for later use.
National Origin: Asian
Estimated Time: 30 to 60 Minutes
2 tablespoons unsalted butter
1½ pounds ½-inch dice carrot
½ cup ¼-inch dice sweet white onion
1½ teaspoons salt
2 tablespoons minced fresh ginger
1 teaspoon orange zest
2 cups chicken or vegetable broth
2¼ cups water
Garnishes: choice of chopped fresh herbs, micro cilantro, crème fraîche or sliced green onion
Melt butter in a saucepan over medium heat. Add carrots, onion and salt to saucepan and sauté vegetables, stirring occasionally, until they are softened but not browned, about 10 minutes.
Add ginger, orange zest, broth and water to saucepan; bring to boil and reduce to simmer. Cook until carrots are tender, about 20 minutes.
Remove saucepan from cooktop. Use an immersion blender to purée soup to desired consistency, or use a traditional blender and purée soup in batches. If you desire a thinner soup, add a little water or broth to the purée.
Adjust seasoning and serve with garnish of choice.